Stuffed Cabbage Rolls
- 1 large head cabbage
- 1 pound lean ground beef (ground pork, sausage, turkey or meat of your choice)
- 1 egg, beaten
- ½ onion, finely chopped
- 1 cup cooked white rice
- ½ tsp garlic pepper (or salt and pepper to taste)
- 1 can (10.75 oz) condensed tomato soup
Preheat oven to 350°.
Prepare 12 cabbage leaves.
Combine the beef, egg, onion, rice, and seasoning. Mix together well. Divide into 12 equal amounts, roll into balls.
Place 1 ball into the center of a cabbage leaf. Fold the sides of the leaf over and roll the ball up into the leaf, like a burrito. Place seam side down in baking dish. Continue until all of the filling is used up.
Mix the soup with 1/2 can water; pour over stuffed cabbage.
Bake uncovered at 350° for 1 hour, basting every 15 minutes with the sauce.
Serving: 2rolls | Calories: 354kcal | Carbohydrates: 8g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 256mg | Potassium: 299mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg