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Shredded Beef Cabbage Rolls Recipe
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Cooked beef||2 Cup (32 tbs), shredded|
|Canned whole tomatoes||16 Ounce, drained, cut up|
|Shredded carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄4 Teaspoon|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Canned tomato sauce||15 Ounce|
|Packed brown sugar||2 Tablespoon|
|Instant beef bouillon granules||2 Teaspoon|
|Cider vinegar||2 Teaspoon|
Calories 456 Calories from Fat 192
% Daily Value*
Total Fat 21 g33%
Saturated Fat 5.4 g27.1%
Trans Fat 0 g
Cholesterol 58.1 mg
Sodium 1672.6 mg69.7%
Total Carbohydrates 37 g12.4%
Dietary Fiber 9.1 g36.3%
Sugars 19.5 g
Protein 33 g65.8%
Vitamin A 155.2% Vitamin C 115.4%
Calcium 15.6% Iron 37.7%
*Based on a 2000 Calorie diet
Wrap cabbage with plastic wrap.
Microwave at High 1 1/2 to 3 1/2 minutes, or until eight leaves can be separated easily.
Remove eight leaves.
Cut rib from each leaf.
Shred 1 1/2 cups of cabbage.
Wrap and refrigerate remaining cabbage for future use.
Place shredded cabbage and mushrooms in 2-qt casserole; cover.
Microwave at High 3 to 6 minutes, or until cabbage is tender, stirring after half the time.
Mix in remaining filling ingredients.
Arrange cabbage leaves on baking sheet.
Cover with plastic wrap.
Microwave at High 1 1/2 to 4 1/2 minutes, or until leaves are pliable.
Spoon filling equally onto center of each leaf.