Directions:
- Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage.
- In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat.
- Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender.
- Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.51 Kcal (1417 kJ) | ||
| Calories from fat | 132.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.74g | 23% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 521.61mg | 22% | |
| Potassium | 904.92mg | 19% | |
| Total Carbs | 27.48g | 9% | |
| Sugars | 9.74g | 39% | |
| Dietary Fiber | 8.29g | 33% | |
| Protein | 25.81g | 52% | |
| Vitamin C | 87.9mg | 147% | |
| Iron | 3.2mg | 18% | |
| Calcium | 125.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 74.4 Kcal (311 kJ) | ||
| Calories from fat | 29.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 23% | |
|---|---|---|---|
| Cholesterol | 15.45mg | 23% | |
| Sodium | 114.64mg | 22% | |
| Potassium | 198.89mg | 19% | |
| Total Carbs | 6.04g | 9% | |
| Sugars | 2.14g | 39% | |
| Dietary Fiber | 1.82g | 33% | |
| Protein | 5.67g | 52% | |
| Vitamin C | 19.3mg | 147% | |
| Iron | 0.7mg | 18% | |
| Calcium | 27.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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