Cabbage Rolls Recipe

Cabbage Rolls picture


MethodMain Ingredient


 Whole cabbage leaves8 (Fresh)
 Water1⁄2 Cup (8 tbs)
 Ground chuck1 Pound
 Instant rice1⁄2 Cup (8 tbs)
 Onion3 Tablespoon, finely chopped
 Green pepper3 Tablespoon, finely chopped
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Nutmeg1⁄8 Teaspoon
 Tomato juice1⁄2 Cup (8 tbs)
 Canned tomato sauce15 Ounce (1 Can)
 Brown sugar3 Tablespoon, firmly packed
 Lemon juice1 Tablespoon
 Worcestershire sauce1 Tablespoon
 Garlic salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2793 Calories from Fat 844

% Daily Value*

Total Fat 93 g143.4%

Saturated Fat 37.7 g188.4%

Trans Fat 0 g

Cholesterol 320 mg

Sodium 6161.9 mg256.7%

Total Carbohydrates 393 g131%

Dietary Fiber 110.7 g442.9%

Sugars 200.4 g

Protein 143 g286.2%

Vitamin A 129.7% Vitamin C 2606.9%

Calcium 174.3% Iron 171.3%

*Based on a 2000 Calorie diet


In 3-quart casserole, place cabbage leaves and water.
Microwave at HIGH (10) 7 to 9 minutes until leaves are soft and pliable.
In medium size mixing bowl, combine ground chuck, rice, onion, green pepper, salt, pepper and nutmeg.
Divide into 8 portions and place one portion on each of the partially-cooked cabbage leaves.
Roll leaf around meat mixture.
Secure with a toothpick.
Place rolls, seam-side down in 3-quart casserole.
Combine tomato juice, tomato sauce, brown sugar, lemon juice, Worcestershire sauce and garlic salt.
Pour over cabbage rolls.
Convection Bake at 325°E for 40 to 45 minutes.
Baste rolls with sauce every 15 minutes.