Stuffed Cabbage Roll Skillet
Created by Chef shapeweaver on April 3, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Recipe #8854
Ingredients
- 8 large cabbage leaves,cooked and drained
- 1 (10 ounce) can tomato soup
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup shredded carrot
- 1 teaspoon oregano
- 1 egg,well beaten
- 1 teaspoon seasoned salt
- 1/4 teaspoon ground black pepper,or to taste
How to Make
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Step 1: EXCEPT for cabbage leaves,mix 2 tablespoons of soup with all ingredients.
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Step 2: Divide mixture among cabbage leaves and fold into rolls,secure with toothpicks.(making sure sides are tucked in so filling doesn't come out).
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Step 3: In a lightly oiled skillet, place rolls seam side down.
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Step 4: Cover cabbage with remaining soup.
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Step 5: Cover and simmer on low 40 minutes.
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Step 6: Every 10 minutes, spoon sauce over rolls.
Nutritional Facts
- Serving Size: 1 (331.6 g)
- Calories 496.2
- Total Fat - 23.8 g
- Saturated Fat - 7.8 g
- Cholesterol - 146.8 mg
- Sodium - 453 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 5.2 g
- Sugars - 7.4 g
- Protein - 36 g
- Calcium - 96.6 mg
- Iron - 5.2 mg
- Vitamin C - 25.7 mg
- Thiamin - 0.3 mg