Kidney Friendly Cabbage Rolls Food

STUFFED CABBAGE ROLLS

Stuffed Cabbage Rolls image

"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef-it just tastes best to us."

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
1/2 cup water

Steps:

Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Nutrition Facts : Calories 254 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 755mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 6g fiber), Protein 19g protein.

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