Patti Montgomery's prize winning recipe. Reproduced from the St. Thomas Times-Journal, October 31, 1985.
1. In a large kettle, blanch the head of cabbage. Removing leaves as needed.
2. In a large mixing bowl, combine the beef, pork, onions, garlic, green pepper, rice,mushrooms, salt and pepper.
3. Roll the meat mixture into cabbage leaves. Left over cabbage can be shredded and placed into the bottom of roasting pan.
4. Place rolls into pan and pour can of tomato juice over the top. Make sure cabbage rolls are covered. If not, add extra juice or water. Sprinkle with paprika, salt and pepper.
5. Cook in 325(F) degree oven 2 ½ to 3 hours. Cooked cabbage rolls freeze well.
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Serving Size: 1 Serving (390g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 876 | ||
Calories from Fat: 528 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 21.7g | 108 % | |
Monounsaturated Fat 27.4g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 102.8mg | 32 % | |
Sodium 463.7mg | 16 % | |
Potassium 729.4mg | 19 % | |
Total Carbohydrate 60.9g | 18 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 55.1g | ||
Protein 25.3g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 876
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