Take a large pot and add water. then core the cabbage. Float the cabbage and pull the leaves off as they get tender.
stack tender leaves on a plate, set aside.
Mix the first 6 ingredients then take the cooled cabbage leaves and drop a couple tablespoons of meat mixture, then roll it up and close with a toothpick. Continue until all the meat is finished, put it in pot. Fill the pot with warm water then add a can of tomato soup. Start by bringing it to a boil, then turn to low. Let it cook for 45 minutes.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 6|
|Calories from Fat: 212 (34%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 10g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 81.1mg||25 %|
|Sodium 139.4mg||5 %|
|Potassium 737.2mg||19 %|
|Total Carbohydrate 73.7g||22 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 67.4g|
|Protein 27.4g||39 %|
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Calories per serving: 622
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