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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Oven at 350ºF. | 2. I use a large 8 qt covered enameled cast iron pot for the cabbage rolls. | 3. Number of rolls depends on size of your cabbage leaves. | 4. Core cabbage and submerge in boiling water. | 5. Partially cover pot and boil until leaves start to separate. | 6. Put rice on to cook, using whatever method you use. | 7. Meanwhile, brown beef in butter 'til pink is gone. | 8. Put meat and juices into large bowl. | 9. When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef. | 10. If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste. | 11. Remove cabbage from water and drain. | 12. Peel of outer, large leaves and lay on paper towels to drain. | 13. When cool enough to handle, trim outside of any thick ribs. | 14. Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl. | 15. Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style. | 16. Layer pan with pieces of cabbage cabbage not being used for rolls. | 17. Spread some of tomato sauce mix and top with cabbage rolls. | 18. Tightly pack the rolls together. | 19. Add a bit more sauce and continue layering in this manner until pot is filled. | 20. Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order. | 21. Cover pot and bake for at least 2 hours. | 22. To check for doneness, carefully lift lid and poke a roll with fork. | 23. If tender, they are done. | 24. NOTES: | 25. If all are not eaten, cool completely and freeze in packages. | 26. You can vary this by using pizza and/or pasta sauce, preferably without cheese. | 27. You can also drain and rinse a large can of sauerkraut and layer between layers of rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cabbage	1			-	-	-	-
beef	1 1/2		ground	1347.1709	0.0	132.1316	86.6136
butter	4	tablespoons		342.0	15.714	10.686	28.8
rice	1 1/2	1/2	raw	1018.425	211.5938	20.9235	8.88
salt pepper				-	-	-	-
tomato soup	3	cans	condensed	582.12	134.2404	12.8772	3.8808
tomato	2	cans	diced crushed	124.1379	27.5262	6.4768	1.0795
bacon	10	slices		1167.6	3.5839999999999996	35.336	111.132
sauerkraut	1	package		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.