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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.2
  • Total Fat: 14.1 g
  • Cholesterol: 135.9 mg
  • Sodium: 425.6 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 28.0 g

View full nutritional breakdown of Stuffed Cabbage calories by ingredient
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Stuffed Cabbage

Submitted by: 60SIXTY

Introduction

Healthier version of Grandma's recipe from the old country.
She would have used home canned tomatoes.
Got idea of the cauliflower from a cooking show seen on FIT-TV.
Consider adding mustard seed to the meat mixture.
Healthier version of Grandma's recipe from the old country.
She would have used home canned tomatoes.
Got idea of the cauliflower from a cooking show seen on FIT-TV.
Consider adding mustard seed to the meat mixture.

Number of Servings: 4

Ingredients

    Cabbage, fresh, 1 head, medium (about 5-3/4" dia)
    Ground Chicken, 16 oZ
    Egg white, 1 serving
    Parmesan Cheese, grated, 0.3 cup
    Cauliflower, raw, 1 cup - chopped in fine pieces.
    Mrs. Dash (R) Garlic & Herb Seasoning Blend, 0.25 tsp
    Tomato Paste, 0.065 cup = 1 TBS
    Canned Tomatoes, 1.5 cup

Directions

Boil 8 cups of water in an 8 quart pot. Mix ground chicken, egg & herb blend in mixing bowl. Add 1/3 cup grated Parmesan cheese, raw cauliflower.

Remove core of cabbage with tip of knife. Reduce water in pot to medium. Carefully place head of cabbage in boiling water and simmer 4-5 minutes until outer leaves are soft. Remove cabbage from water and peel outer soft leaves until you reach uncooked interior of cabbage. Place leaves on platter and return uncooked cabbage to pot. Boil 4-5 minutes more and repeat procedure above until all cabbage leaves are cooked. Stuff leaves with 1/4 cup to 1/2 cup meat mixture by placing mixture in center of cabbage then folding over bottom, sides and top of cabbage leaf (Note: some leaves are smaller and will require less meat mix). Place stuffed cabbage in Dutch Oven or a roasting pan. Season tomatoes & tomato paste from a tube with Mrs. Dash Herb blend of choice & then puree in pan with blender. Cover stuffed cabbage with pureed tomatoes and bake covered at 350 degrees for 1 1/2 hours.

Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.






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