Sauerkraut Stuffed Cabbage Rolls
|Cabbage leaves||8 Large|
|Water||1⁄2 Cup (8 tbs)|
|Lean ground beef||1 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Chopped onion||14 Cup (224 tbs)|
|Condensed tomato soup||1 Can (10 oz)|
|Sauerkraut||1 Can (10 oz), drained|
In large glass bowl, place cabbage leaves and water.
Cover with plastic wrap.
Cook on high (9) for 5 to 7 minutes or until leaves are soft.
Combine beef, rice, onion, egg, salt and pepper with 2 tablespoons soup.
Divide meat mixture between cabbage leaves; roll and secure with wooden toothpick.
Place cabbage rolls, seam side down in baking dish.
Combine remaining soup and sauerkraut; pour over cabbage rolls.
Cover baking dish loosely with plastic wrap.
Cook on high (9) for 15 to 20 minutes, turning dish once.
Serving size: Complete recipe
Calories 3993 Calories from Fat 473
% Daily Value*
Total Fat 53 g82.2%
Saturated Fat 19.1 g95.7%
Trans Fat 0 g
Cholesterol 471.5 mg157.2%
Sodium 7147.7 mg297.8%
Total Carbohydrates 735 g244.9%
Dietary Fiber 231 g924%
Sugars 355.4 g
Protein 228 g455.7%
Vitamin A 166.5% Vitamin C 4756.5%
Calcium 351.3% Iron 305.1%
*Based on a 2000 Calorie diet