Dinner

Polish Vegetarian Cabbage Rolls with rice and eggs is for Dinner.

Polish Vegetarian Cabbage Rolls with rice and eggs takes 60 minutes to prepare.

Polish Vegetarian Cabbage Rolls with rice and eggs takes 90 minutes to cook.

Polish Vegetarian Cabbage Rolls with rice and eggs makes 4 servings.

The ingredients for Polish Vegetarian Cabbage Rolls with rice and eggs are:

1 1/2 cup cooked barley
2 finely chopped hard boiled eggs
1 large sweet onion
2T olive oil
1 serving egg substitute
2T chopped fresh parsley
1 tsp maggi extract
8 cabbage leaves
1 can tomato soup
2 cups vegetable water from cooked celery onion, cabbage and carrot, bay leaf
allspice
and peppercorn.

Here is how you make Polish Vegetarian Cabbage Rolls with rice and eggs:

Mix chopped hard boiled eggs raw eggbeater equal to one egg. Saute onion in olive oil. Mix all together. Stuff spoon ful into each cabbage leaf which has ben prepared ahead of time . Roll and place in casserole cover rolls with can of tomato soup mixed with 1 and 1/2 cup vegetable water . Cabbage prep: Remove cabbage heart. Freeze head or boil for 5 minutes. Carefully remove one leaf at a time after trimming each center rib for easier rolling. Number of Servings: 4Recipe submitted by SparkPeople user THERESAWEBBER49.

The nutritional information for Polish Vegetarian Cabbage Rolls with rice and eggs is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.0

• Total Fat: 6.9 g
• Cholesterol: 106.2 mg
• Sodium: 488.7 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 5.5 g
• Protein: 11.1 g

The dietary needs meet for Polish Vegetarian Cabbage Rolls with rice and eggs is Vegetarian