Stuffed Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 159.2
- Total Fat: 5.9 g
- Cholesterol: 41.0 mg
- Sodium: 980.4 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 2.0 g
- Protein: 10.8 g
View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient
Introduction
This is a great way to use leftover brown rice; it makes a satisfying and delicious meal. This is a great way to use leftover brown rice; it makes a satisfying and delicious meal.Number of Servings: 12
Ingredients
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Lean Ground Beef (96/4) - 1 pound
Brown Rice, Pre-cooked with one tablespoon margarine, 2 cups
Egg, 1 large
Spaghetti Sauce, Hunt's Zesty & Spicy, 1- 26 ounce can
Crisco Vegetable Oil, 1.5 TBS
Cabbage, raw, 1/2 of a large head
Garlic powder, 1 TBS
Onion Powder, 1 TBS
Salt, 1 TBS
Black Pepper, 1 TBS
Water, 1/4 cup
Directions
Prepare cabbage by peeling off 12 leaves, trying to keep each leaf intact. Put the leaves into a pot of boiling water until they start to soften, about 5 minutes. Use tongs to carefully remove the cabbage from the water; set cabbage aside; discard water.
In a large bowl, mix ground beef, rice, 1/2 cup of spaghetti sauce, egg and seasonings together until well-mixed.
Place one cabbage leaf on a plate; place 2 tablespoons of beef mixture into center of leaf. Roll up cabbage, burrito style. Place 2 toothpicks into each roll to keep cabbage from unrolling during cooking time. Repeat process until all cabbage leaves have been used.
In large dutch-oven pot, add oil and 1/2 cup of the spaghetti sauce. Place cabbage rolls into pot. Continue layering the rolls into the pot. Pour on the remaining spaghetti sauce. Add 1/4 cup water. Cover pot with lid and simmer over a medium low flame until done, about one hour.
This makes 12 individual servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CRAFTYWANDA.
In a large bowl, mix ground beef, rice, 1/2 cup of spaghetti sauce, egg and seasonings together until well-mixed.
Place one cabbage leaf on a plate; place 2 tablespoons of beef mixture into center of leaf. Roll up cabbage, burrito style. Place 2 toothpicks into each roll to keep cabbage from unrolling during cooking time. Repeat process until all cabbage leaves have been used.
In large dutch-oven pot, add oil and 1/2 cup of the spaghetti sauce. Place cabbage rolls into pot. Continue layering the rolls into the pot. Pour on the remaining spaghetti sauce. Add 1/4 cup water. Cover pot with lid and simmer over a medium low flame until done, about one hour.
This makes 12 individual servings.
Number of Servings: 12
Recipe submitted by SparkPeople user CRAFTYWANDA.
Member Ratings For This Recipe
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SANDLADY48
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KITTYKAT1867
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JSANCHEZ123106
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TUNDERKIRCHER
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IVYNPEARL
