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Cabbage Rolls Recipe
|Bacon slices||3 , chopped|
|Onion||1 Large, chopped|
|Green bell pepper||1 Large, chopped|
|Celery stalks||3 , chopped|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Ground beef||4 Pound|
|Ground pork||1 Pound|
|Rice||1⁄2 Cup (8 tbs), cooked|
|Cabbage head||1 Large|
|Catsup||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
Calories 1918 Calories from Fat 1309
% Daily Value*
Total Fat 145 g223.8%
Saturated Fat 53.4 g266.8%
Trans Fat 0 g
Cholesterol 402.9 mg
Sodium 917.3 mg38.2%
Total Carbohydrates 57 g19.1%
Dietary Fiber 9.5 g38.2%
Sugars 22 g
Protein 103 g206.2%
Vitamin A 22.3% Vitamin C 230%
Calcium 16.1% Iron 41%
*Based on a 2000 Calorie diet
Sprinkle with flour.
Stir in tomato sauce and water.
Bring to a boil; remove from heat.
Season with salt and pepper.
Add ground beef, ground pork and rice; mix well.
To make the cabbage rolls: Preheat oven to 350 degrees.
Cook cabbage in boiling water in large stockpot, removing leaves as they become tender.
Cut out thick ribs with sharp knife.
Spoon filling onto cabbage leaves.
Amount of filling will depend on size of cabbage leaves.
Roll leaves to enclose filling, tucking in ends.
Place in large shallow baking pan.
Mix together catsup and water and pour over rolls.
Bake, covered with foil, for 2 hours.