Rollos De Repollo (cabbage Rolls)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mexican | 12 | Servings | |
INGREDIENTS
| 1 | Chili con Carne, No. 2 can | |
| Gebhardt's | ||
| 1 | Head cabbage | |
| 1/2 | c | Rice |
| 1 | t | Salt |
| 2 | c | Tomatoes |
| 1/2 | c | Water |
| 1/4 | c | Vinegar |
| 1/2 | c | Brown sugar |
| 1/2 | t | Salt |
| 1 | Onion, sliced |
INSTRUCTIONS
Recipe By : Gebhardt's 1942 Boil rice in rapidly boiling water to cover for 10 min.; drain; mix with Gebhardt's Chili con Carne and salt. Select medium-sized head cabbage with loose leaves; cut around heart; cook in boiling water until leaves wilt, about 6 min. Cool; separate leaves. Place 2 Tbl. of chili mixture on cabbage leaf, fold edges over; roll. Place rolls in large, buttered casserole; cover with remaining ingredients, mixed; bake in slow oven (325 F.) for 30 min. or until gravy is heavy. Yield: 12 or more servings. Posted to EAT-LF Digest by Leon <lgerst@enteract.com> on Mar 31, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 48
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 352.3mg
Potassium: 175.8mg
Carbohydrates: 15.8g
Fiber: <1g
Sugar: 10.3g
Protein: <1g