Preheat over to 350.
Parboil rice for 10 minutes.
Saute onion over low heat. Add a ladel full of tomato soup and water mixture and simmer. Season with salt and pepper.
Mix rice, meats and sauteed onions on large bowl.
Cut our core of each head of cabbage. Place cabbage head in pot and fill with water. Bring water to boil. As each layer of cabbage cooks they will slip off. Take out, run under cold water and set on paper towel. Will need 20 - 30 cabbage leaves. Take each leaf and cut out hard stem, this will make it easier for wrapping.
With the top layers line a large deep pan, saving some to cover the top.
In each cabbage leaf add approximately 1/4 cup of the meat mixture and roll. Add to pan. Repeat, adding rolls closely together, until meat mixture is gone. Do not pack leaves with meat mixture, this will make cooking difficult.
Once pan is filled, pour tomato soup and water mixture over all rolls. Place extra leaves on top and cover with foil, pricking holes in.
Cook for 2 hours.
|Serving Size: 1 Serving (606g)|
|Recipe Makes: 8|
|Calories from Fat: 123 (17%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 84mg||26 %|
|Sodium 754.2mg||26 %|
|Potassium 1122.1mg||30 %|
|Total Carbohydrate 120.2g||35 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 109.6g|
|Protein 33.6g||48 %|
Powered by: USDA Nutrition Database
Calories per serving: 740