Sweet and Sour Stuffed Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 small head green cabbage, cored 1 tablespoon vegetable oil 1 medium-size onion, finely chopped 2 garlic cloves, minced 1 teaspoon cinnamon 1/4 teaspoon nutmeg 2 cans (8 ounces each) tomato sauce 2 tablespoons light-brown sugar 2 tablespoons red wine vinegar 2 slices reduced-calorie wheat bread 1/3 cup skim milk 1 pound lean ground beef 1/4 teaspoon salt 1/4 teaspoon black pepper 6 cups cooked egg noodles
1. Bring large pot of salted water to a boil. Boil cabbage for 12 to 15 minutes, removing 9 leaves as they become pliable. Drain well, then remove tough stem from leaves; cut leaves in half. Remove remaining cabbage from water and shred. Place shredded cabbage in bottom of slow cooker.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat; cook onion 5 minutes. Add garlic, cinnamon and nutmeg; cook 1 minute. Remove half of onion mixture; set aside. Stir tomato sauce, sugar and vinegar into skillet and remove from heat.
3. Pulse bread and milk in food processor until a paste is formed. Add reserved onion mixture, beef, salt and pepper to food processor and pulse until well combined.
4. With stem ends of cabbage leaves facing you, place 2 heaping tablespoons of meat mixture in center of leaf and roll up. Place rolls, seam-side down, in slow cooker. Pour sauce over top. Cover; cook on LOW for 5 hours. Serve with noodles.
Serving Size: Makes 6 servings, 3 rolls and 1/2 cup noodles each
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE_SP.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat; cook onion 5 minutes. Add garlic, cinnamon and nutmeg; cook 1 minute. Remove half of onion mixture; set aside. Stir tomato sauce, sugar and vinegar into skillet and remove from heat.
3. Pulse bread and milk in food processor until a paste is formed. Add reserved onion mixture, beef, salt and pepper to food processor and pulse until well combined.
4. With stem ends of cabbage leaves facing you, place 2 heaping tablespoons of meat mixture in center of leaf and roll up. Place rolls, seam-side down, in slow cooker. Pour sauce over top. Cover; cook on LOW for 5 hours. Serve with noodles.
Serving Size: Makes 6 servings, 3 rolls and 1/2 cup noodles each
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE_SP.
Nutritional Info Amount Per Serving
- Calories: 373.6
- Total Fat: 10.1 g
- Cholesterol: 79.7 mg
- Sodium: 636.7 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 6.4 g
- Protein: 25.7 g
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