Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. Ground Beef (extra lean)2 cups spaghetti sauce3/4 cup Canned Cranberry Sauce2 tbsp Blackberry Jam2 tbsp Tomato Paste 1 tsp Dried Minced Garlic 1/2 cup Chopped Onion (optional)12 leaves Cabbage
Place cored cabbage head in an extra-large pot of water, and bring water to a boil on the stove. Once boiling, cook for 5 - 7 minutes, rotating cabbage occasionally with tongs or a large heat-resistant spoon, until leaves soften, loosen, and begin to fall off the head. Remove from heat. Carefully remove cabbage head and leaves from the pot, drain, and let cool. Meanwhile, prepare sauce and filling.
To make your sauce, combine marinara sauce, cranberry sauce, and jam in a bowl, and stir with a whisk or fork until smooth. Set aside.
To make your filling, combine beef, onion, tomato paste, and garlic in a large bowl. Knead with your hands until mixture is evenly combined. Set aside.
Once cabbage is cool enough to handle, gently remove 12 large leaves. (Refrigerate the rest for another use.)
Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp. of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom. Place seam-side down in the pot.
Repeat with remaining 11 leaves and remaining filling. Gently place cabbage rolls in the pot, stacking them if needed. Pour sauce over cabbage rolls, covering as much of the exposed cabbage as possible.
Cover the pot and set stove temperature to low heat. Cook for about 1 hour, until filling is cooked through.
Gently remove cabbage rolls and serve topped with sauce!
Number of Servings: 6
Recipe submitted by SparkPeople user FLINTSTRIKE.
To make your sauce, combine marinara sauce, cranberry sauce, and jam in a bowl, and stir with a whisk or fork until smooth. Set aside.
To make your filling, combine beef, onion, tomato paste, and garlic in a large bowl. Knead with your hands until mixture is evenly combined. Set aside.
Once cabbage is cool enough to handle, gently remove 12 large leaves. (Refrigerate the rest for another use.)
Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp. of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom. Place seam-side down in the pot.
Repeat with remaining 11 leaves and remaining filling. Gently place cabbage rolls in the pot, stacking them if needed. Pour sauce over cabbage rolls, covering as much of the exposed cabbage as possible.
Cover the pot and set stove temperature to low heat. Cook for about 1 hour, until filling is cooked through.
Gently remove cabbage rolls and serve topped with sauce!
Number of Servings: 6
Recipe submitted by SparkPeople user FLINTSTRIKE.
Nutritional Info Amount Per Serving
- Calories: 326.1
- Total Fat: 13.6 g
- Cholesterol: 72.4 mg
- Sodium: 341.7 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 2.8 g
- Protein: 23.6 g
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