Boil head of cabbage 10-15 minutes.
Take the leaves from the head (carefully) Mix the meat, salt and pepper, egg, parsley, garlic, onion and rice together.
Make individual balls out of the meat mixture and roll them up in cabbage leaves.
In a 5-quart dutch oven, put some leaves of cabbage on bottom of pan.
Add cabbage rolls on top.
Mix tomato soup, sugar, vinegar, and water together.
Pour over cabbage rolls, cover and cook on medium heat for 1 1/2 hours.
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|Serving Size: 1 Serving (78g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 8 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 37.2mg||11 %|
|Sodium 14mg||0 %|
|Potassium 51.3mg||1 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 41.5g|
|Protein 1.4g||2 %|
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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: 176
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