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Beef Stuffed Cabbage Leaves Recipe
|Cabbage head||2 Pound (1 Large Cabbage Head)|
|Boiling water||2 Quart, salted|
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Melted butter/Margarine||4 Tablespoon|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Rubbed sage||1⁄4 Teaspoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1955 Calories from Fat 777
% Daily Value*
Total Fat 88 g135.5%
Saturated Fat 45.8 g228.9%
Trans Fat 0 g
Cholesterol 389 mg
Sodium 2213.5 mg92.2%
Total Carbohydrates 176 g58.8%
Dietary Fiber 30.4 g121.8%
Sugars 45.7 g
Protein 118 g235.4%
Vitamin A 62.1% Vitamin C 605.7%
Calcium 57.3% Iron 106.2%
*Based on a 2000 Calorie diet
Holding cabbage under cold running water, carefully remove leaves one at a time, letting water help you separate them without tearing (you will need about 15 leaves).
Immerse 4 cabbage leaves at a time into the boiling salted water just until bright green and Jimp (about 3 minutes).
Remove leaves from water with tongs; drain and cool.
Mix together meat, onion, rice, butter, bread crumbs, salt, pepper, and sage.
Place 3 to 4 tablespoons of the meat mixture on largest cabbage leaves (use 2 to 3 tablespoons for smaller leaves) near base of each leaf.
With base of leaf toward you, fold leaf up over meat and roll toward tip.
Hold roll with seam underneath and fold outer edges of leaf under, making a pillow-shaped roll.
Cover and refrigerate until next day, if desired.
In a greased 2-quart round casserole, place cabbage rolls in 2 layers.
Place on rack in wok over 1 1/2 to 2 inches boiling water.
Cover and steam for 30 minutes (45 minutes if refrigerated).
Serve with tomato sauce to pour over.