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Bacon Stuffed Cabbage Rolls

Veggie.Lover'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 juice cocktail 24 Ounce (1 Can)
  Sugar 1 Tablespoon
  Dairy sour cream 1 Tablespoon
  Snipped parsley/Crumbled crisp cooked bacon 1 Tablespoon

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 1/2x2-inch baking dish.
Combine vegetable juice cocktail and sugar; pour over cabbage rolls.
Bake, covered, at 350° for 1 hour.
Before serving, garnish with sour cream.
Sprinkle with the additional parsley or the crumbled bacon.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3854 Calories from Fat 347

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 21.3 g106.3%

Trans Fat 0 g

Cholesterol 72.3 mg24.1%

Sodium 3812.5 mg158.9%

Total Carbohydrates 832 g277.3%

Dietary Fiber 279.2 g1116.7%

Sugars 387.2 g

Protein 157 g314.3%

Vitamin A 478.4% Vitamin C 6962.4%

Calcium 448.3% Iron 350.2%

*Based on a 2000 Calorie diet

Bacon Stuffed Cabbage Rolls Recipe