Loose Cabbage Rolls
- Number of Servings: 8
Ingredients
24 oz lean ground beef1 1/2 cup onions, chopped1/2 cup green peppers, chopped2 stalks raw celery1/2 cup white rice, long grain1 tsp salt1 1/2 tsp black pepper1 medium-sized head of cabbage1 1/2 cup vegetable juice cocktail
Preheat oven to 350 degrees.
Shred the cabbage and chop the celery.
Saute the beef, onion, peppers and celery.
Remove, drain and add rice, salt and pepper.
Layer with shredded cabbage in a large casserole dish.
Pour vegetable juice over entire casserole.
Bake covered for about 1-1/2 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user YEEHAWSISTER.
Shred the cabbage and chop the celery.
Saute the beef, onion, peppers and celery.
Remove, drain and add rice, salt and pepper.
Layer with shredded cabbage in a large casserole dish.
Pour vegetable juice over entire casserole.
Bake covered for about 1-1/2 hours.
Number of Servings: 8
Recipe submitted by SparkPeople user YEEHAWSISTER.
Nutritional Info Amount Per Serving
- Calories: 291.6
- Total Fat: 18.1 g
- Cholesterol: 63.8 mg
- Sodium: 516.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.0 g
- Protein: 17.8 g
Member Reviews
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GHECHR
This recipe is genius! I love cabbage rolls but I hate the time investment. This recipe is a perfect solution. When I made it, I used ground bison and omitted the green pepper and celery and used freshly shredded carrot instead. I found that I needed more liquid, onion & garlic powder and salt. - 10/12/09
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RIOGHAIN
MELLIEGAL1, I guess you must have figured it already, but normally you'd use raw rice, it should cook in the juices of meat and veggies. A hint from the original cuisine: add a couple of tbs of skim milk to the rice before you start cooking. Makes it more tender and creamier without extra calories! - 11/21/14