Stuffed Cabbage Leaves Supreme

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 532.2
  • Total Fat: 43.9 g
  • Cholesterol: 95.5 mg
  • Sodium: 2,104.9 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 23.1 g

View full nutritional breakdown of Stuffed Cabbage Leaves Supreme calories by ingredient
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Introduction

These are delicious! VERY different from your typical cabbage roll! Notes about ingredients since you can't always put them in the way you want. It's 1.5 Lbs. ground meat, I like to mix 1 Lb. ground beef and 1/2 Lb. sausage, your call. Wherever it says ground sage, I mean fresh sage.Finely chopped garlic. 12 Large leaves of cabbage, I prefer Savoy, doesn't have to be. 1 Tbs. tomato paste.2 Cups chicken stock. Can use tomato sauce, I like to use spaghetti sauce. These are delicious! VERY different from your typical cabbage roll! Notes about ingredients since you can't always put them in the way you want. It's 1.5 Lbs. ground meat, I like to mix 1 Lb. ground beef and 1/2 Lb. sausage, your call. Wherever it says ground sage, I mean fresh sage.Finely chopped garlic. 12 Large leaves of cabbage, I prefer Savoy, doesn't have to be. 1 Tbs. tomato paste.2 Cups chicken stock. Can use tomato sauce, I like to use spaghetti sauce.
Number of Servings: 6

Ingredients

    4 tsp Paprika
    1 tsp Pepper, black
    1 tsp Sage, ground
    1 tsp Sage, ground
    226 Pork Sausage
    100 Cabbage, savoy, fresh
    3 tsp Garlic
    3 tsp Garlic
    1 cup, chopped Onions, raw
    1 cup Tomato Sauce
    0.06 cup Tomato Paste
    16 oz Ground beef
    0.50 tsp Granulated Sugar
    3 tsp Granulated Sugar
    2 tbsp Balsamic Vinegar
    5 tbsp Extra Virgin Olive Oil
    2 tbsp Parsely, raw 1 Tablespoon
    3 tsp Salt (table)
    2 cup chicken stock, low sodium (by RAPUNZEL1029)

Directions

*Consists of two parts; your cabbage rolls and your Paprika (Sweet) Tomato Sauce. You can also add a cup or so of rice in here if you want (it'll change the calories a smidgen). First, make the filling for the stuffed cabbage leaves. Combine meat, parsley, sage, garlic, sugar, salt and pepper. Mix well, cover with plastic wrap and refrigerate. Bring a pot of water to a boil and prepare a large bowl full of ice water. Add the cabbage leaves to the pot and blanch them in the boiling water just until they are slightly wilted, about 1 minute; drain them and immediately transfer the leaves to the ice water. When the leaves are cold, remove them from the water and pat them dry. with a small knife, cut the thick part of the stem from each cabbage leaf. Place a heaping 1/2 cup of the filling in the center of each cabbage leaf. Fold the sides of the leaf over the filling, overlapping them slightly, and then, starting at the stem end, roll up the leaf into a compact bundle, Set aside. Preheat the oven to 400* F. Meanwhile, make the sauce. Heat a large heatproof saucepan over medium-high heat. Add the olive oil, onion and garlic and saute until the vegetables are translucent. Add the tomato paste and saute briefly. The, stir in the chicken stock, tomato sauce, balsamic vinegar, sugar and sage. Season to taste with salt and pepper. Simmer for 5 minutes . Arrange the stuffed cabbage leaves neatly in a single layer in the saucepan. Bring the sauce back to a boil. Transfer the pan to the preheated oven and bake until the bundles are cooked through and firm to the touch, 25 to 30 minutes. To serve, use a large spoon to transfer the rolls to a platter or individual heated plates. Spoon the sauce over and around them. Makes 4 servings

Serving Size: 4 servings of 3 rolls each

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