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SINCE our three daughters are now away from home, I cook just for the two of us. However, sometimes I like to prepare larger amounts while I'm in the kitchen so I can freeze some for later. These cabbage rolls make a hearty and tasty meal when accompanied by slices of old-fashioned rye bread. Lucille Proctor Panguitch, Utah
With Johnsonville Italian Sausage.
Nutritional Facts 1 serving (2 each) equals 357 calories, 20 g fat (7 g saturated fat), 164 mg cholesterol, 798 mg sodium, 22 g carbohydrate, 2 g fiber, 21 g protein.
Originally published as Cabbage Rolls in Reminisce Extra April 1997, p47
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Reviewed on May. 09, 2010 by bon74
This is a really good recipe I made for Mother's day. The only thing I think it needed was salt. Also I had no dijon mustard, so I used regular prepared mustard.
Reviewed on Dec. 12, 2009 by Stacey4
My entire family loved this recipe. The only change I made was using tomato soup instead of juice.
Reviewed on Mar. 21, 2009 by Flowerlady1944
Dear Lucille,I made your recipe for Cabbage Rolls last night. I used brown basmati rice. My husband, who doesn't like cabbage, said that he would enjoy this dinner again. I totally agree! I also used low sodium tomato juice. You might check with TOH editors about using your recipe with my modifications for those who have type 2 diabetis. Splenda makes a brown sugar, or you could leave it off all together. Thanks for such a nutritious and fun-to-make recipe for dinner. Big Hugs!Racella SiebergWeed, CA
Dear Lucille,
I made your recipe for Cabbage Rolls last night. I used brown basmati rice. My husband, who doesn't like cabbage, said that he would enjoy this dinner again. I totally agree! I also used low sodium tomato juice. You might check with TOH editors about using your recipe with my modifications for those who have type 2 diabetis. Splenda makes a brown sugar, or you could leave it off all together. Thanks for such a nutritious and fun-to-make recipe for dinner. Big Hugs!
Racella Sieberg
Weed, CA
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