Cabbage Rolls (1 roll = 1 serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 184.0
- Total Fat: 11.0 g
- Cholesterol: 38.1 mg
- Sodium: 345.8 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.5 g
- Protein: 12.3 g
View full nutritional breakdown of Cabbage Rolls (1 roll = 1 serving) calories by ingredient
Introduction
This is half of Mom's recipe This is half of Mom's recipeNumber of Servings: 14
Ingredients
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14 leaf, large Cabbage, fresh
162 gram(s) Schneiders Classic Cut bacon (uncooked)
1.75 cup, chopped Onions, raw
3 clove Garlic
16 oz Beef, 90% Lean Ground Beef from Sirloin
8 oz Pork, fresh, ground, raw
1 serving Egg white, large
1 cup White Rice, long grain, cooked
1.5 tsp Salt
1 tsp Pepper, black
.5 tsp Paprika
2 fl oz Water, tap
3 cup Tomato juice, without salt added
Tips
Use the leftover cabbage in soup.
Directions
Cut the core out of a head of cabbage. Plce the cabbage in a large pot of simmering water. As the outer leaves soften, use tongs to loosen the leaf from the head of cabbage, remove and drain. Keep removing the outer leaves one at a time as they loosen until you get 14 large leaves. With a knife, shave off part of the thick centre stem of each cabbage leaf to make the leaf pliable and easy to "roll".
Preheat the oven to 350 degrees. Fry the bacon and onions until most of the fat has been rendered from the bacon and the onions are browned (or golden). Add the garlic to the bacon and onions for the last few minutes of frying. In a large bowl, mix the egg into the ground beef and pork. Then add the bacon/onion/garlic mixture as well as the rice, salt, pepper, paprika and 1/4 cup of warm water to the meat. Mix it all up (this can be done with your hands). The mixture should be soft. Add more warm water if the mixture does not feel soft enough.
Tale about 1/3 to 1/2 cup of the meat mixture, shape it into an oval and place it into the wide end of the leaf. Tuck the sides of the cabbage leaf in while you roll the cabbage around the meat. Adjust the amount of meat to fit the leaf of cabbage (less for smaller leaves). Place the cabbage rolls into a roasting pan with high sides (can be in a single row or in two rows depending on the side of the pan). Pour the tomato juice over the cabbage rolls. Cover the roasting pan.
Bake in a 350 degree oven for 2 to 3 hours. For the last 1/2 hour (after the juice comes to a boil), take the cover off the pan. The cabbage rolls are done when they start to brown on top.
Serving Size: makes 14 large cabbage rolls
Number of Servings: 14
Recipe submitted by SparkPeople user LKARECKAS.
Preheat the oven to 350 degrees. Fry the bacon and onions until most of the fat has been rendered from the bacon and the onions are browned (or golden). Add the garlic to the bacon and onions for the last few minutes of frying. In a large bowl, mix the egg into the ground beef and pork. Then add the bacon/onion/garlic mixture as well as the rice, salt, pepper, paprika and 1/4 cup of warm water to the meat. Mix it all up (this can be done with your hands). The mixture should be soft. Add more warm water if the mixture does not feel soft enough.
Tale about 1/3 to 1/2 cup of the meat mixture, shape it into an oval and place it into the wide end of the leaf. Tuck the sides of the cabbage leaf in while you roll the cabbage around the meat. Adjust the amount of meat to fit the leaf of cabbage (less for smaller leaves). Place the cabbage rolls into a roasting pan with high sides (can be in a single row or in two rows depending on the side of the pan). Pour the tomato juice over the cabbage rolls. Cover the roasting pan.
Bake in a 350 degree oven for 2 to 3 hours. For the last 1/2 hour (after the juice comes to a boil), take the cover off the pan. The cabbage rolls are done when they start to brown on top.
Serving Size: makes 14 large cabbage rolls
Number of Servings: 14
Recipe submitted by SparkPeople user LKARECKAS.