Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 437.9
- Total Fat: 21.5 g
- Cholesterol: 110.5 mg
- Sodium: 793.1 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 8.1 g
- Protein: 23.9 g
View full nutritional breakdown of Cabbage Rolls calories by ingredient
Introduction
My mother used to make these cabbage rolls when I was a little girl. For a better-for-you version substitute parboiled brown rice for the white rice and extra-lean ground beef. My mother used to make these cabbage rolls when I was a little girl. For a better-for-you version substitute parboiled brown rice for the white rice and extra-lean ground beef.Number of Servings: 5
Ingredients
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- 1 whole cabbage
- 1 lb lean ground beef
- 1/2 a medium onion, chopped
- 1 egg
- 1 cup uncooked brown rice
- 2 cans tomato soup
Directions
1) Cut the core out of the bottom of a cabbage and submerge in a pot of water
2) Boil in water until all leaves can be removed one at a time (this time will depend on the cabbage)
3)Remove from water and set aside to cool
4) Preheat oven to 350 degrees
5) In a large bowl mix ground beef, onion, egg, and rice.
6) Remove leaves of cabbage and put a handful of filling in each.
7) Roll up and place neatly in a roasting pan
8) Pour tomato soup over cabbage rolls
9) Bake uncovered for 1 hour
Serves 4-6 (makes a whole medium roasting pan of rolls)
If cabbage is still too tough after an hour it means you didn't boil it long enough. Bake covered for 10 minute increments until cabbage has softened.
Number of Servings: 5
Recipe submitted by SparkPeople user AZIAS_MOMMY.
2) Boil in water until all leaves can be removed one at a time (this time will depend on the cabbage)
3)Remove from water and set aside to cool
4) Preheat oven to 350 degrees
5) In a large bowl mix ground beef, onion, egg, and rice.
6) Remove leaves of cabbage and put a handful of filling in each.
7) Roll up and place neatly in a roasting pan
8) Pour tomato soup over cabbage rolls
9) Bake uncovered for 1 hour
Serves 4-6 (makes a whole medium roasting pan of rolls)
If cabbage is still too tough after an hour it means you didn't boil it long enough. Bake covered for 10 minute increments until cabbage has softened.
Number of Servings: 5
Recipe submitted by SparkPeople user AZIAS_MOMMY.
Member Ratings For This Recipe
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LYNEDAD
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BROOKELISE
I changed this recipe up a little bit. I used cooked white rice inside and added some celery to the mix too. For the sauce I used tomato sauce, worecestershire sauce, some bornw sugar, and a little bit of lemon juce. I also did mine in the slow cooker, all day on low. They They came out great! - 4/9/08
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HUSKERGIRL72
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LINDAGAIL51
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KDSTAP