You are here

Rice Stuffed Cabbage Rolls's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Cooked rice 3 Cup (48 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Cabbage leaves 12 Large
  Vegetable cocktail juice 24 Ounce (1 Can)
  Sugar 1 Tablespoon
  Dairy sour cream 1 Tablespoon
  Snipped parsley/Crumbled crisp-cooked bacon 1 Teaspoon

Cook onion in butter till tender.
Combine with rice and the 1/4 cup parsley.
Cut about 2 inches of heavy center vein out of cabbage leaves.
Immerse leaves in boiling water just till limp, about 3 minutes; drain.
Sprinkle generously with salt.
Place about 1/4 cup of the rice mixture in center of each leaf; fold in sides.
Fold ends so they overlap atop rice.
Place, seam side down, in 12x7 1/2 x 2 inch baking dish.
Combine vegetable juice cocktail and sugar; pour over cabbage rolls.
Bake, covered, at 350° for 1 hour.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3850 Calories from Fat 346

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 21.2 g106.2%

Trans Fat 0 g

Cholesterol 72.3 mg24.1%

Sodium 3806.9 mg158.6%

Total Carbohydrates 831 g277.1%

Dietary Fiber 278.8 g1115.3%

Sugars 387.1 g

Protein 157 g313.7%

Vitamin A 461.5% Vitamin C 6940.2%

Calcium 447% Iron 346.7%

*Based on a 2000 Calorie diet

Rice Stuffed Cabbage Rolls Recipe