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Sausage Cabbage Rolls Recipe
|Ground sausage||1⁄2 Pound, crumbled|
|Onion||1 Medium, chopped|
|Garlic powder||1⁄4 Teaspoon|
|Canned kidney beans||16 Ounce, drained (1 Can)|
|Ricotta cheese||8 Ounce (1 Carton)|
|Tomato sauce||8 Ounce (1 Can)|
|Chili powder||1 Teaspoon|
Serving size: Complete recipe
Calories 2176 Calories from Fat 322
% Daily Value*
Total Fat 37 g56.4%
Saturated Fat 20.5 g102.4%
Trans Fat 0 g
Cholesterol 115.7 mg
Sodium 5064.3 mg211%
Total Carbohydrates 385 g128.2%
Dietary Fiber 141.4 g565.5%
Sugars 177.9 g
Protein 139 g277.7%
Vitamin A 152.5% Vitamin C 2543.7%
Calcium 243.9% Iron 144.6%
*Based on a 2000 Calorie diet
Refrigerate remaining cabbage for future use.
Cut out hard center rib from each cabbage leaf.
Place leaves in 12x8-in baking dish.
Coverwith plastic wrap.
Microwave at High 2 to 2 1/2 minutes, or until leaves are pliable.
In 1 1/2 to 2-qt casserole, combine sausage, onion and garlic.
Microwave at High 2 1/2 to 3 minutes, or until meat is no longer pink.
Add remaining filling ingredients.
Spoon one-eighth filling mixture (about 1/3 cup) on base of each cabbage leaf.
Fold in sides of leaf; roll up.
Place seam side down, around edges of 12x8-in dish.
Combine sauce ingredients; pour over rolls.
Cover with wax paper.
Microwave at High 6 to 10 minutes, or until filling is hot and cabbage is tender, rotating dish 1/2 turn two or three times during cooking.