Cabbage Rolls and casserole
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 151.4
- Total Fat: 7.0 g
- Cholesterol: 20.6 mg
- Sodium: 457.6 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 3.0 g
- Protein: 8.5 g
View full nutritional breakdown of Cabbage Rolls and casserole calories by ingredient
Introduction
This recipe is huge! I made 2 pans of rolls and 2 pans of casserole with this exact recipe! This recipe is huge! I made 2 pans of rolls and 2 pans of casserole with this exact recipe!Number of Servings: 32
Ingredients
-
Ingredients:
Ground beef, extra lean, 32 oz(2 lbs, browned and drained)
Portabella Mushrooms, 226 grams
Zucchini, baby, 2 large
Carrots, raw, 4 medium
Cabbage, fresh, 1 head, large (about 7" dia)
*Spaghetti/Marinara Sauce (tomato sauce), 10 cup
Salt, 1 tsp
Parsley, dried, 1 tbsp
*White Rice, medium grain, 2 cup
parmesian cheese
Tips
This is a good freezer meal, make the whole batch, put a couple pans in the freezer and you have an easy no work meal after work! I usually set mine out to thaw that morning saves time cooking.
Directions
brown beef and drain
using food processor mince all the vegetables together except the cabbage thaw spinach and squeeze all the water out add to the beef and cook for a minute.
put veggies, rice, and beef mixture in a large bowl, mix well.
cook cabbage head whole in large pot of water til you are able to wrap the leaves around the mixture easily.
using hands, wrap a comfortable amount of mixture in each leaf, laying into a oven safe pan, top with sauce and parm cheese.
take the small centers of the cabbage that you can not use for rolls, dice it up, add to other oven safe pans and add some mixture and sauce and make casseroles out of those.
cook for 1 hour on 400 till hot and bubbly through
Serving Size: makes 8 good size portions per pan!
Number of Servings: 32
Recipe submitted by SparkPeople user MYSILLYSOX.
using food processor mince all the vegetables together except the cabbage thaw spinach and squeeze all the water out add to the beef and cook for a minute.
put veggies, rice, and beef mixture in a large bowl, mix well.
cook cabbage head whole in large pot of water til you are able to wrap the leaves around the mixture easily.
using hands, wrap a comfortable amount of mixture in each leaf, laying into a oven safe pan, top with sauce and parm cheese.
take the small centers of the cabbage that you can not use for rolls, dice it up, add to other oven safe pans and add some mixture and sauce and make casseroles out of those.
cook for 1 hour on 400 till hot and bubbly through
Serving Size: makes 8 good size portions per pan!
Number of Servings: 32
Recipe submitted by SparkPeople user MYSILLYSOX.
