Cabbage Rolls by TK25-57
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
679 g of 90%lean ground beef (about 24 oz.)679 g of cabbage leaves (steamed-off and cooled)1/4 C of dried chopped onions or 1 cup of fresh chopped onions1 C of rice (dry) cooked50 g of chopped pepper (about 1/4 C)2 tsp of salt (about 16 g.)48 g of carrots (cooked)118 g of egg beaters1 can of tomato paste (170 g)1 can Del Monte Diced tomatoes (no salt added)1 can Del Monte Diced tomatoes w/basil, garlic, oregano (no salt added)1 can of water
Cut the core out of a head of cabbage and place in a pot of boiling water for a few minutes (til leaves start to separate) remove the loose leaves and return to water until more leaves loosen and remove these - repeat till all leaves are removed. Cool the cabbage leaves and cut off the thick center rib on the larges leaves - now they are ready to be stuffed.
Mix the raw ground beef with the cooled rice, salt, black pepper, garlic, onions, and chopped pepper into a mixture that holds together well.
Stuff the cabbage leaves with the filling by placing about 1/2 - 1 cup of filling on a leaf and rolling it tight (filling will squeeze toward the ends). Then using you index finger fold the ends of the leaf and stuff them into each end - making a neat little roll.
Place one can of the diced tomatoes on the bottom of a pot; layer in the cabbage rolls; and add the other can of diced tomatoes and tomato paste on top. Add a can of water, cover and bring to a boil. Reduce to a simmer on low heat and cook for about 105 minutes.
Serving Size: Makes about 13 cabbage rolls that are about 253 g each
Mix the raw ground beef with the cooled rice, salt, black pepper, garlic, onions, and chopped pepper into a mixture that holds together well.
Stuff the cabbage leaves with the filling by placing about 1/2 - 1 cup of filling on a leaf and rolling it tight (filling will squeeze toward the ends). Then using you index finger fold the ends of the leaf and stuff them into each end - making a neat little roll.
Place one can of the diced tomatoes on the bottom of a pot; layer in the cabbage rolls; and add the other can of diced tomatoes and tomato paste on top. Add a can of water, cover and bring to a boil. Reduce to a simmer on low heat and cook for about 105 minutes.
Serving Size: Makes about 13 cabbage rolls that are about 253 g each
Nutritional Info Amount Per Serving
- Calories: 157.1
- Total Fat: 5.6 g
- Cholesterol: 29.3 mg
- Sodium: 287.1 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 3.1 g
- Protein: 14.3 g
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