Dinner

Polish Stuffed Cabbage is for Dinner.

Polish Stuffed Cabbage takes several minutes to prepare.

Polish Stuffed Cabbage takes several minutes to cook.

Polish Stuffed Cabbage makes 8 servings.

The ingredients for Polish Stuffed Cabbage are:

1 pound extra lean ground beef (or turkey if you rather)
1 cup white rice
1 large onion chopped
1 T canola oil
1 large head of cabbage
2 Cans 98% FF Tomato soup
Salt to taste
32 oz Can V8 Juice
1/4 C Flour
Water

Here is how you make Polish Stuffed Cabbage:

Boil rice until done, drain and let cool.Saute onion in pan with oil until transparent, let cook.Core the cabbage and make slits in the large veins. Put in a pan with about 1/2 cup water to steam. Put the cabbage in core side up so you can take leaves out as the steam and come off the head. You may have to make additional slits as you go. When the leaves are cool shave the hard vein down so that it will roll easier. Save the small leaves and cut the middle up and save.In a bowl combine meat, rice, 1 can tomato soup and onion mix and salt until well blended.Put about 1/4c to 1/2c of meat mixture on a leaf of cabbage (depends on how big the leaf is) fold the sides up and the roll. If the side are sticking out some push in with your fore finger to seal. Continue until all meat is gone.On the bottom of a lagre pan spread the other can of tomato soup and then the left over cabbage. Layer the rolls in the pan. Fill the pan with V8 Juice. Simmer for 2 hours. Thicken sauce with flour and water if desired. Serve rolls with Sauce and Cayanne pepper to taste. You can make extra meat for porcupine balls for additional Calories. Number of Servings: 8Recipe submitted by SparkPeople user TIFTONROSE.

The nutritional information for Polish Stuffed Cabbage is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 299.7

• Total Fat: 12.9 g
• Cholesterol: 39.2 mg
• Sodium: 793.5 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 2.4 g
• Protein: 13.7 g