Stuffed Cabbage Rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.3
  • Total Fat: 6.4 g
  • Cholesterol: 70.9 mg
  • Sodium: 452.1 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 20.7 g

View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient
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Introduction

Store leftovers in covered plastic containers (fridge: 1 week, freezer: 2 months). 2 rolls = 1 serving Store leftovers in covered plastic containers (fridge: 1 week, freezer: 2 months). 2 rolls = 1 serving
Number of Servings: 6

Ingredients

    12 cabbage leaves
    1 lb ground beef
    1 cup cooked rice
    1 egg
    1/4 cup milk
    2 teaspoon garlic powder
    2 teaspoon onion powder
    1/4 teaspoon pepper
    1/2 cup chopped onion
    1/4 cup chopped green pepper
    1 (15 ounce) can tomato sauce
    3 tablespoon brown sugar
    2 tablespoon lemon juice
    3 tablespoon Worcestershire sauce
    1 tablespoon cornstarch
    1 tablespoon water


Directions

Cover cabbage leaves with boiling water. (I steam my leaves for 5-8 minutes)
Let stand until leaves are limp.
Drain.
Mix beef, rice,egg, milk, garlic powder, onion powder pepper, onions and green pepper.
Divide meat into 12 balls and place 1 into each leaf; roll, tucking in the sides.
Place, seam side down in baking pan.
Mix tomato sauce, brown sugar lemon juice and Worcestershire sauce, pour over rolls.
Cover and bake at 350* for 75 minutes.
Remove from pan, pour juice in saucepan.
Mix cornstarch and water; stir into saucepan.
Cook and stir until mixture boils; cook 1 minute.
Serve with cabbage rolls.


Serving Size: 6 servings

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