Classic Cabbage Rolls - Reduced Sodium

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 434.4
  • Total Fat: 20.4 g
  • Cholesterol: 94.4 mg
  • Sodium: 637.7 mg
  • Total Carbs: 33.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 29.8 g

View full nutritional breakdown of Classic Cabbage Rolls - Reduced Sodium calories by ingredient
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Introduction

This is a modified version of an award winning Cabbage Recipe found on Taste of Home. Ever since my fathers CHF I have been trying to find flavorful foods that are lower in sodium. This is my first stab at this one, but I think I could lower it more by stewing my own tomatoes and finding other low sodium ingredients. This is a modified version of an award winning Cabbage Recipe found on Taste of Home. Ever since my fathers CHF I have been trying to find flavorful foods that are lower in sodium. This is my first stab at this one, but I think I could lower it more by stewing my own tomatoes and finding other low sodium ingredients.
Number of Servings: 6

Ingredients

    Prep: 1 hour. Cook: 1-1/2 hours Yield: 6 Servings, 2 rolls per serving

    Ingredients
    1 medium head cabbage-12 leaves
    1-1/2 cups chopped onion, divided
    1 tablespoon coconut oil
    2 cans (14-1/2 ounces each) No added sodium basil, garlic & oregano diced tomatoes
    4 garlic cloves, minced
    2 tablespoons brown sugar
    1.25 cup cooked rice
    1-8oz. can no added salt tomato sauce
    2 tablespoons Worcestershire sauce
    1/4 teaspoon pepper
    1.25 pound lean ground beef (93% lean)
    3 Sweet Italian sausages, browned and crumbled
    1/2 cup V8 juice, optional

    Original break down.
    1 serving (2 each) equals 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.

Tips

Very difficult to roll up. there must be a trick. But I did cut the sodium almost in half. But still needs further cutting.


Directions

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 12 large outer leaves (refrigerate remaining cabbage for another use); set aside. At the same time brown hamburger and Italian sausage, rinse and drain. Set aside in large bowl.

In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, and brown sugar. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160. Yield: 6 servings.

Serving Size: Makes 5 servings - 2 rolls per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user GILLYWEED63.

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