Baked Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.5 head, medium (about 5-3/4" dia Cabbage, fresh 12 oz 80/20 ground beef chuck .5 cup White Rice, long grain, cooked 1 large Egg Yolk .5 cup, chopped Onions, raw 2 clove Garlic , minced1 10-oz can Campbells Condensed Tomato Soup 1 tbsp Cider Vinegar 1 tbsp Paprika
1. Bring a pot of salted water to a boil.
2. Cut cabbage head in half and chop off bottom core
3. Boil cabbage half 3-4min to soften
4. Meanwhile, bring condensed soup, vinegar, and paprika to a simmer. DO NOT ADD WATER
5. Remove 6 intact leaves and lay out on a clean surface
6. Combine beef, rice, yolk, garlic, and onion in a bowl and kneed until uniform
7. Divide beef mixture evenly among 6 leaves,fold up leave ends, then roll into a tight wrap
8. Pour 1/4 of the tomato sauce into baking dish and place cabbage seam-sides down into the dish
9. Top cabbage rolls with remaining sauce and bake at 375 for 1-hr
Serving Size: Makes 6 large rolls
Number of Servings: 6
Recipe submitted by SparkPeople user SHORT_STACK18.
2. Cut cabbage head in half and chop off bottom core
3. Boil cabbage half 3-4min to soften
4. Meanwhile, bring condensed soup, vinegar, and paprika to a simmer. DO NOT ADD WATER
5. Remove 6 intact leaves and lay out on a clean surface
6. Combine beef, rice, yolk, garlic, and onion in a bowl and kneed until uniform
7. Divide beef mixture evenly among 6 leaves,fold up leave ends, then roll into a tight wrap
8. Pour 1/4 of the tomato sauce into baking dish and place cabbage seam-sides down into the dish
9. Top cabbage rolls with remaining sauce and bake at 375 for 1-hr
Serving Size: Makes 6 large rolls
Number of Servings: 6
Recipe submitted by SparkPeople user SHORT_STACK18.
Nutritional Info Amount Per Serving
- Calories: 227.9
- Total Fat: 11.7 g
- Cholesterol: 65.7 mg
- Sodium: 253.6 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 2.9 g
- Protein: 13.1 g
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