Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, saute bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours. Source: Selma Chutuk - St. Anthony Croatian Church Womens Guild Los Angeles, California
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 456 (68%)|
|Amt Per Serving||% DV|
|Total Fat 50.7g||68 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 388.4mg||119 %|
|Sodium 371.6mg||13 %|
|Potassium 599.5mg||16 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 14.9g|
|Protein 36g||51 %|
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Calories per serving: 673
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