Stuffed Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3/4 cup brown Minute Rice3/4 cup white Minute Rice1+ lb. ground beef 85/151 med. head of cabbage1 pkg. (10) green onions (chopped)1 green or red bell pepper chopped1 1/2 cups water1 15 oz. can of tomato sauce1/2 jar of Ragu Pizza Quick sauce1 cup water2 T. buttersalt & pepper (other seasonings you prefer) to taste1 chopped tomato1/4 c. dry parsley flakes1 egg
Boil the water for the rice. Let Minute rice stand, covered in water for 5-10 minutes and stir with fork. If there is excess liquid (drain off).
While rice is sitting, saute' bell peppers & onion in skillet until translucent.
In bowl mix together the pizza sauce, tomato sauce, chopped tomato & 1 cup water.
Once rice has cooled somewhat, mix it into the raw ground beef. Add the sauteed onion and pepper along with salt, pepper & any other seasonings you prefer. Add parsley flakes & egg and blend thoroughly.
Boil a large pot of water. Once boiling turn it off and place whole head of cabbage in pot and put lid on it. Let the cabbage steam for about 5 min. Peel back as many leaves as possible. Once it becomes difficult to remove leaves, place back in pot to steam some more while you assemble the current rolls.
To assemble, place a scoop (3-4 oz) of meat/rice mixture in center of cabbage leave and roll up, placing seam side down in cake pan. Repeat until you've softened enough cabbage to make 12 rolls.
Should fill a cake pan with two rows of 6. Pour tomato mixture over the top. Bake for 1 hour covered with foil in a 375 degree oven.
Serving Size: Makes 12 rolls
Number of Servings: 12
Recipe submitted by SparkPeople user BITTYGIRL51.
While rice is sitting, saute' bell peppers & onion in skillet until translucent.
In bowl mix together the pizza sauce, tomato sauce, chopped tomato & 1 cup water.
Once rice has cooled somewhat, mix it into the raw ground beef. Add the sauteed onion and pepper along with salt, pepper & any other seasonings you prefer. Add parsley flakes & egg and blend thoroughly.
Boil a large pot of water. Once boiling turn it off and place whole head of cabbage in pot and put lid on it. Let the cabbage steam for about 5 min. Peel back as many leaves as possible. Once it becomes difficult to remove leaves, place back in pot to steam some more while you assemble the current rolls.
To assemble, place a scoop (3-4 oz) of meat/rice mixture in center of cabbage leave and roll up, placing seam side down in cake pan. Repeat until you've softened enough cabbage to make 12 rolls.
Should fill a cake pan with two rows of 6. Pour tomato mixture over the top. Bake for 1 hour covered with foil in a 375 degree oven.
Serving Size: Makes 12 rolls
Number of Servings: 12
Recipe submitted by SparkPeople user BITTYGIRL51.
Nutritional Info Amount Per Serving
- Calories: 211.8
- Total Fat: 9.9 g
- Cholesterol: 48.7 mg
- Sodium: 800.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.7 g
- Protein: 11.6 g
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