Stuffed Cabbage Roll Skillet
Created by Chef shapeweaver on June 20, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
- Recipe #12816
Ingredients
- 8 large cabbage leaves (cooked and drained)
- 1 can (10 3/4 ounce) tomato soup
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup carrots, shredded
- 3/4 teaspoon oregano
- 1 large egg
- 1 teaspoon ground black pepper
- 1 teaspoon seasoned salt
- 2 teaspoons dried onion flakes
How to Make
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Step 1: Mix 2 tablespoons of soup with all remaining ingredients(except for the cabbage leaves of course).
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Step 2: Divide mixture among cabbage leaves and fold in sides.
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Step 3: Roll up and secure with toothpicks.
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Step 4: In skillet, place rolls seam side down and pour remaining soup over rolls.
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Step 5: Cover and simmer on low 40 minutes.
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Step 6: Every 10 minutes or so spoon sauce over rolls.
Nutritional Facts
- Serving Size: 1 (334.6 g)
- Calories 413.6
- Total Fat - 20.3 g
- Saturated Fat - 7 g
- Cholesterol - 153 mg
- Sodium - 736.7 mg
- Total Carbohydrate - 22.3 g
- Dietary Fiber - 3.5 g
- Sugars - 4.9 g
- Protein - 34.2 g
- Calcium - 68.4 mg
- Iron - 5.3 mg
- Vitamin C - 35.5 mg
- Thiamin - 0.2 mg