Swiss Cabbage Rolls
|Cabbage leaves||12 Large|
|Ground meatloaf mixture||1 Pound|
|Cooked rice||2 Cup (32 tbs)|
|Onion||1 Small, chopped (0.25 Cup)|
|Ground nutmeg||1 Dash|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable shortening||2 Tablespoon|
|Condensed tomato soup||10 2⁄3 Ounce|
|Cider vinegar||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
1 Trim base of cabbage and carefully break off 12 whole leaves (Save remaining cabbage for another day).
2 Place leaves in a large saucepan; pour in boiling water and cover; let standfor 5 minutes; drain on paper towels; trim off the coarse rib on the back of each leaf with a sharp paring knife.
3 Combine meatloaf mixture, rice, onion, egg, salt, pepper and nutmeg in a medium-size bowl; mix.
4 Lay cabbage leaves flat on a wooden board; spoon meat mixture into the middle of each, dividing evenly.
Fold edges of each leaf over filling and roll up; fasten with wooden picks.
5 Coat cabbage rolls with flour on wax paper.
Saute rolls, a few at a time, in shortening in a large skillet or an electric slow cooker with a browning unit.
6 Place cabbage rolls in slow cooker; pour tomato soup, vinegar and Worcestershire sauce over; cover.
7 Cook on low (190Â° to 200Â°) for 8 hours, or on high (290Â° to 300Â°) for 4 hours.
Serve with a top-ping of dairy sour cream.
Suggested Variations: Cooked brown rice or kasha can be substituted for the cooked rice.
Ground beef or pork can be used in place of the meatloaf mixture.
Calories 821 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.6%
Saturated Fat 6.6 g33.1%
Trans Fat 0.7 g
Cholesterol 97.5 mg32.5%
Sodium 907.4 mg37.8%
Total Carbohydrates 134 g44.6%
Dietary Fiber 46 g184.1%
Sugars 62.6 g
Protein 46 g92.9%
Vitamin A 39.4% Vitamin C 1104.1%
Calcium 73.3% Iron 55.2%
*Based on a 2000 Calorie diet