1 (14 oz) pkg fat-free kielbasas, cut into 1/4-inch pieces
1 cup cooked instant rice
1/4 cup chopped onion, frozen or fresh
2 egg whites
2 (10 1/2 oz) cans condensed tomato soup - Do not make as directed on can. Reserve 2 tablespoons
8 large cabbage leaves with stems cut off ( preferably previously frozen and unthawed)
Instructions
Spray slow cooker with nonfat cooking spray. In the cooker, mix together the keilbasa, cooked rice, onion, egg whites, and 2 tablespoons condensed soup until well mixed.
Place 1/3 cup of the mixture on each cabbage leaf. Roll up the leaves and secure each one with a toothpick.
Place the leaves in the slow cooker. Cover the leaves with the remaining condensed soup.
Cover and cook on high for 2 1/2-3 hours or on low for 5-6 hours or until the cabbage is tender.
Originally Submitted
11/9/2010
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