Sausage Stuffed Cabbage Rolls
|Bulk pork sausage||1⁄2 Pound|
|Regular rice||1⁄2 Cup (8 tbs), uncooked|
|Diced onion||1 Tablespoon|
|Ground sage||1⁄2 Teaspoon|
|Cottage cheese||1 Cup (16 tbs)|
|Cabbage leaves||8 Large|
|Cream of tomato soup||1⁄2 Cup (8 tbs), undiluted|
|Milk||1⁄4 Cup (4 tbs)|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
Saute sausage, rice and onion together in skillet, stirring frequently, about 5 minutes.
Pour off excess fat.
Cool slightly and add seasonings and cottage cheese.
Drop cabbage leaves into boiling water for about 1 minute; drain.
Divide rice mixture into 4 parts.
Wrap each part in 2 cabbage leaves and fasten with toothpicks.
Arrange in a 1 quart casserole.
Mix soup, milk, and sour cream together.
Pour over cabbage rolls and bake, covered, at 350Â° for 1 1/4 hours.
Serving size: Complete recipe
Calories 3379 Calories from Fat 902
% Daily Value*
Total Fat 102 g156.6%
Saturated Fat 42.8 g213.8%
Trans Fat 0 g
Cholesterol 299 mg99.7%
Sodium 4591.6 mg191.3%
Total Carbohydrates 531 g177%
Dietary Fiber 189.1 g756.4%
Sugars 256.6 g
Protein 165 g329.2%
Vitamin A 287.9% Vitamin C 4427%
Calcium 348.2% Iron 229.3%
*Based on a 2000 Calorie diet