Bacon Stuffed Cabbage Rolls
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Cabbage leaves||12 Large|
|Vegetable juice cocktail||24 Ounce (1 Can)|
|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 350Â° for 1 hour.
Before serving, garnish with sour cream.
Sprinkle with the additional parsley or the crumbled bacon.
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