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Have you made Cabbage Rolls (Polish Style)?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 623
% Daily Value**
Total Fat 28g
42%
Saturated Fat 10g
15%
Unsaturated Fat 1g
Cholesterol 250mg
83%
Sodium 265mg
11%
Total Carbohydrate 51g
17%
Dietary Fiber 7g
28%
Sugars 23g
Protein 47g
Vitamin A  52%Vitamin C  268%
Calcium  17%Iron  43%
Potassium  53%Vitamin E  9%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cabbage Rolls (Polish Style)

Recipe Tags: Bread Recipes

Date Added: July 28, 2009

Ingredients:

2 Eggs hardboiled, chopped
2 Quarts Tomato Juice
2 Pounds Ground Beef lean
1/2 Cup Rice uncooked
1 Onion Diced
1 Green Bell Pepper Diced
1 Cabbage large head
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Directions:

1. PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid, then peel the leaves from the head as they thawed.

2. The best way I've found is to 1)cut the core out with a knife, then put the hole-where-the-core- was, side down in a steamer over boiling water.

3. Let it sit for about 10 minutes and remove. Several layers of the outer leaves should be soft enough to remove from the head.

4. When you've removed as many as you can, return the head to the steamer to soften more leaves.

5. Take a sharp knife and remove as much of the central vein as you can.

6. FILLING: Mix all the other ingredients together in a bowl.

7. work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat.

8. Now, take a glob of mixture and set it in the hollow of a deveined leaf,with the end that was near the core towards you.

9. Fold the end nearest you about / way over the mix.

10. Fold the left side over the mix and then the right side.

11. Roll about / turn away from you so that the "seam" is on the bottom.

12. Place in the pan seam side don and continue with the other leaves.

13. * When you've made the last cabbage roll,pour in the tomato juice to cover.

14. Bring to a boil then simmer for AT LEAST an hour.

15. Serve in a bowl with the juice, although these, like spaghetti are better the 2nd day.

16. *This is an ideal cabbage roll. 3/4 of them won't go together this perfectly, so be ready to make adjustments when making the rolls.

17. VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different.

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Dietary Notes:
This recipe is high in Vitamin A with 52% of your daily recommended intake per serving. This recipe is high in Vitamin C with 268% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Bell Pepper, Tomato, Rice, Cabbage, Beef, Onion allergies.
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