Classic Cabbage Rolls - Reduced Sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Prep: 1 hour. Cook: 1-1/2 hours Yield: 6 Servings, 2 rolls per servingIngredients1 medium head cabbage-12 leaves1-1/2 cups chopped onion, divided1 tablespoon coconut oil2 cans (14-1/2 ounces each) No added sodium basil, garlic & oregano diced tomatoes4 garlic cloves, minced2 tablespoons brown sugar1.25 cup cooked rice1-8oz. can no added salt tomato sauce2 tablespoons Worcestershire sauce1/4 teaspoon pepper1.25 pound lean ground beef (93% lean)3 Sweet Italian sausages, browned and crumbled1/2 cup V8 juice, optionalOriginal break down.1 serving (2 each) equals 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 12 large outer leaves (refrigerate remaining cabbage for another use); set aside. At the same time brown hamburger and Italian sausage, rinse and drain. Set aside in large bowl.
In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, and brown sugar. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 6 servings.
Serving Size: Makes 5 servings - 2 rolls per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GILLYWEED63.
In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, and brown sugar. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 6 servings.
Serving Size: Makes 5 servings - 2 rolls per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user GILLYWEED63.
Nutritional Info Amount Per Serving
- Calories: 434.4
- Total Fat: 20.4 g
- Cholesterol: 94.4 mg
- Sodium: 637.7 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 2.4 g
- Protein: 29.8 g
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