Try this Hungarian Stuffed Cabbage recipe, or contribute your own.Suggest a better description
Recipe By : Mary Kreager Combine in a large bowl ground beef , minute rice , salt , pepper , garlic salt , and minced onion; mix well . Set aside . Core and Parboil cabbage , set aside to cool .Roll meat mixture in to small to med. sized balls depending on size of cabbage leaves ) then place in middle of cabbage leaves and roll the leaves up ; place in roaster seam side down. Layer with sliced cabbage , onions , and tomato soup . The pour cans of tomato juice over cabbage rolls so that the juice is even with the last layer. Bake at 350* for 2 to 3 hrs Note : You can drain off some of the juice after its done cooking and mix sour cream with it ( this is very tasty ) , then then re add to cabbage rolls. Posted to JEWISH-FOOD digest by Bob & Carole Walberg
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|Serving Size: 1 Serving (4741g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6163 (62%)|
|Amt Per Serving||% DV|
|Total Fat 684.8g||913 %|
|Saturated Fat 259.4g||1297 %|
|Monounsaturated Fat 235.9g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 2041.2mg||628 %|
|Sodium 6353.5mg||219 %|
|Potassium 9963.5mg||262 %|
|Total Carbohydrate 451.8g||133 %|
|Dietary Fiber 29.2g||117 %|
|Sugars, other 422.6g|
|Protein 474.1g||677 %|
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Calories per serving: 9983
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