Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
20 oz ground beef1 head of cabbage1.5 cup cooked rice2 Tb catsup1 Tb Worchestershire sauce2 eggs1/4 tsp mustard powder (or 1 tsp dijon)1/2 tsp paprika1 shallot (minced)1 can spaghetti sauce (26.5 oz)
In a large bowl, mix with clean hands; ground beef, rice, catsup, Worchestershire sauce, eggs, mustard powder, paprika, & minced shallot
Blanch the whole head of cabbage in boiling water, then cool in cold water to stop the cooking. Keeping leaves whole, cut them away from the core and trim the spines to make rolling easier.
Spoon 2 ounces of the meat mixture on a leaf and roll like a burrito until you have 10 rolls.
Spread 1/4 of the sauce in the bottom of a baking dish.
Lay extra cabbage leaves on the sauce.
Lay the cabbage rolls on the bed of cabbage leaves.
Top with remaining sauce and bake covered for 50 minutes at 350 degrees. Remove cover and bake for 20 more minutes.
Serving Size: makes 10 rolls
Number of Servings: 10
Recipe submitted by SparkPeople user GLDLOX.
Blanch the whole head of cabbage in boiling water, then cool in cold water to stop the cooking. Keeping leaves whole, cut them away from the core and trim the spines to make rolling easier.
Spoon 2 ounces of the meat mixture on a leaf and roll like a burrito until you have 10 rolls.
Spread 1/4 of the sauce in the bottom of a baking dish.
Lay extra cabbage leaves on the sauce.
Lay the cabbage rolls on the bed of cabbage leaves.
Top with remaining sauce and bake covered for 50 minutes at 350 degrees. Remove cover and bake for 20 more minutes.
Serving Size: makes 10 rolls
Number of Servings: 10
Recipe submitted by SparkPeople user GLDLOX.
Nutritional Info Amount Per Serving
- Calories: 240.3
- Total Fat: 8.2 g
- Cholesterol: 74.0 mg
- Sodium: 518.3 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 5.1 g
- Protein: 18.7 g
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