Serves: 10
Total Calories: 281
1. In large saucepan of boiling water, cook head of cabbage for 10 to 15 minutes. Drain and let cool. Remove core and separate leaves.
2. Mix LOMA LINDA VEGE-BURGER, rice, onion, bell pepper, garlic, onion powder, eggs, breadcrumbs, sea salt, and drained, chipped stewed tomatoes in large mixing bowl. Place about 1/4 cup of filling in each cabbage leaf. Wrap leaf around filling and secure with toothpick.
3. In large saucepan, combine brown broth, tomato soup, undrained stewed tomatoes, and 2 soup cans of water. Add cabbage rolls. Top with leftover chopped raw cabbage, if desired. Cover and cook over low heat for 1 to 1 1/2 hours.
NOTE: You may use the equivalent amount of egg substitute in place of 2 eggs and eliminate the breadcrumbs.
This Cabbage Rolls recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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