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Polish Cabbage Rolls

3 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 large head of cabbage
2 pounds ground beef
1/3 cup uncooked Kraft Minute Rice
2 eggs
1/2 teaspoon s kosher salt
1/2 teaspoon s ground black pepper
1/2 teaspoon s paprika
1/4 cup sugar
1 teaspoon garlic powder
1 cup sauerkraut*
1 small onion, chopped
2 garlic cloves, minced
3 cups V8 juice or tomato juice
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Let's Make It
1
Remove core of cabbage and place cabbage in boiling water. Cook for 4 minutes. Drain and cool. Remove 1 leaf at a time from head of cabbage keeping large leaves intact. You will need 12-14 large leaves for rolling, chop the smaller leaves and broken pieces (1/2 to 1 cup).
2
Combine ground beef, rice, eggs, salt, pepper, paprika, sugar, and garlic powder. Place 3-4 tablespoons meat mixture on each large leaf and roll leaf around the meatball.
3
In a large roasting pan make a layer of half the sauerkraut, half the onions, half the garlic, and the chopped cabbage. Place the cabbage rolls on top. Cover rolls with the remaining sauerkraut, onions, and garlic. Pour the juice over the top.
4
Cover with foil and bake 2-1/2 to 3 hours at 325 degrees F.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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