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"I came up with this recipe because I love the taste of cabbage rolls, but don't always have the time to prepare them," writes Joann Alexander from Center, Texas. "My version uses the same ingredients in a simpler manner for hearty results everyone enjoys!"
Nutritional Facts 1 serving (1 cup) equals 295 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 815 mg sodium, 34 g carbohydrate, 5 g fiber, 19 g protein.
Originally published as Stuffed Cabbage Casserole in Quick Cooking December 2000, p49
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Reviewed on Mar. 26, 2012 by kleescraga
Didn't turn out well for me undoubtedly because my slow cooker doesn't know the meaning of "low." In appearance looked like gruel in prisnor-of-war movies, BUT the flavor was very good. So I turned it into soup today adding broth, veggie juice, diced carrots, celery, cabbage. The soup was great and I have enough "soup base" for another batch.
Reviewed on Mar. 15, 2010 by Polish2
Next time I make it, I'll add 3/4 cup of rice instead of 1/2 cup. Also I'll make it with while wine for the water and I will add some ground pork to the recipe.
I made this for dinner last night and it was a winner. it goes in my recipe file to make again. It sure cuts down on the time in the old method. Great. HO
Reviewed on Aug. 14, 2009 by BeckyLohr
I have prepared this casserole many times and it is delicious!!
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