1mediumhead of cabbage, of your choice approx 10-12 cups
1bell pepper, roughly diced. I used red
1white onion, diced
300g kielbasa sausage ring, sliced
6garlic cloves, finely chopped
2cupsmozzarella cheese, cubed
1 (284 ml) can cream of mushroom soup
Serving Size: 1 (150) g
Servings Per Recipe:6
Calories from Fat 172 g59 %
Total Fat 19.2 g29 %
Saturated Fat 10.5 g52 %
Cholesterol 49.8 mg 16 %
Sodium 1076.4 mg 44 %
Total Carbohydrate20.7 g 6 %
Dietary Fiber 5.1 g20 %
Sugars 7.9 g31 %
Protein 12.3 g 24 %
Roughly chop cabbage, I cut thinner near the stem. This was also used with a cabbage that had been boiled first for cabbage rolls, so it’s par cooked.
Prep the peppers, onions, carrot and garlic to your preferred size and shape.
I continue to peel the carrot and then chop up the strands into 1/2 – 1” pieces.
In a large frying pan, combine oil, butter and all veg (except garlic) and Kielbasa.
Cook over med/high heat for approx 5 – 10 minutes, or until a little charred and soft. Turn down heat if getting to charred for your liking.
Add garlic and continue to cook for another 5 minutes. Mix well and add salt and pepper.
Remove from heat and set aside.
In a bowl, mix soup and cheese cubes and any spices you want to add.
Add cabbage mixture, mix well and pour into a greased casserole dish.
Melt 2 tablespoons of butter and add bread crumbs for topping the casserole, which is optional.
Bake at 350 covered for 1hr. Continue the cooking process until desired tenderness. Depending the oven, it changes and can take up to an hour or plus. (I was using the propane oven in our motorhome so it took over an hour.)
Note ** I used my wok to hold all the ingredients.