Stuffed Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 211.8
- Total Fat: 9.9 g
- Cholesterol: 48.7 mg
- Sodium: 800.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.7 g
- Protein: 11.6 g
View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient
Introduction
This is my own creation, revised from several similar recipes I've enjoyed. This is my own creation, revised from several similar recipes I've enjoyed.Number of Servings: 12
Ingredients
-
3/4 cup brown Minute Rice
3/4 cup white Minute Rice
1+ lb. ground beef 85/15
1 med. head of cabbage
1 pkg. (10) green onions (chopped)
1 green or red bell pepper chopped
1 1/2 cups water
1 15 oz. can of tomato sauce
1/2 jar of Ragu Pizza Quick sauce
1 cup water
2 T. butter
salt & pepper (other seasonings you prefer) to taste
1 chopped tomato
1/4 c. dry parsley flakes
1 egg
Directions
Boil the water for the rice. Let Minute rice stand, covered in water for 5-10 minutes and stir with fork. If there is excess liquid (drain off).
While rice is sitting, saute' bell peppers & onion in skillet until translucent.
In bowl mix together the pizza sauce, tomato sauce, chopped tomato & 1 cup water.
Once rice has cooled somewhat, mix it into the raw ground beef. Add the sauteed onion and pepper along with salt, pepper & any other seasonings you prefer. Add parsley flakes & egg and blend thoroughly.
Boil a large pot of water. Once boiling turn it off and place whole head of cabbage in pot and put lid on it. Let the cabbage steam for about 5 min. Peel back as many leaves as possible. Once it becomes difficult to remove leaves, place back in pot to steam some more while you assemble the current rolls.
To assemble, place a scoop (3-4 oz) of meat/rice mixture in center of cabbage leave and roll up, placing seam side down in cake pan. Repeat until you've softened enough cabbage to make 12 rolls.
Should fill a cake pan with two rows of 6. Pour tomato mixture over the top. Bake for 1 hour covered with foil in a 375 degree oven.
Serving Size: Makes 12 rolls
Number of Servings: 12
Recipe submitted by SparkPeople user BITTYGIRL51.
While rice is sitting, saute' bell peppers & onion in skillet until translucent.
In bowl mix together the pizza sauce, tomato sauce, chopped tomato & 1 cup water.
Once rice has cooled somewhat, mix it into the raw ground beef. Add the sauteed onion and pepper along with salt, pepper & any other seasonings you prefer. Add parsley flakes & egg and blend thoroughly.
Boil a large pot of water. Once boiling turn it off and place whole head of cabbage in pot and put lid on it. Let the cabbage steam for about 5 min. Peel back as many leaves as possible. Once it becomes difficult to remove leaves, place back in pot to steam some more while you assemble the current rolls.
To assemble, place a scoop (3-4 oz) of meat/rice mixture in center of cabbage leave and roll up, placing seam side down in cake pan. Repeat until you've softened enough cabbage to make 12 rolls.
Should fill a cake pan with two rows of 6. Pour tomato mixture over the top. Bake for 1 hour covered with foil in a 375 degree oven.
Serving Size: Makes 12 rolls
Number of Servings: 12
Recipe submitted by SparkPeople user BITTYGIRL51.