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Herbed Beef Stuffed Cabbage Casserole Recipe
|Cabbage head||1 1⁄2 Pound (1 In Number)|
|Water||1⁄4 Cup (4 tbs)|
|Lean ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Cooked rice||3⁄4 Cup (12 tbs)|
|Egg||1 , lightly beaten|
|Chopped fresh parsley||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||16 Ounce (1 Can)|
Serving size: Complete recipe
Calories 2257 Calories from Fat 1216
% Daily Value*
Total Fat 137 g210.2%
Saturated Fat 62.8 g313.8%
Trans Fat 0 g
Cholesterol 755.7 mg
Sodium 4941 mg205.9%
Total Carbohydrates 107 g35.6%
Dietary Fiber 25.2 g100.8%
Sugars 41.7 g
Protein 156 g311.6%
Vitamin A 113.6% Vitamin C 513.2%
Calcium 44.8% Iron 123.2%
*Based on a 2000 Calorie diet
Place cabbage in 3-quart microproof casserole.
Cover with plastic wrap and cook on HI (max. power) 6 minutes.
Cool cabbage slightly and separate leaves.
Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt, and pepper; stir thoroughly.
Divide mixture among 6 to 8 large cabbage leaves.
Wrap leaves tightly around mixture.
Line bottom of 3-quart microproof casserole with some leftover cabbage leaves.
Place cabbage rolls on top of loose leaves.
Cover with remaining cabbage leaves.
Dot with butter and pour tomato sauce over top.
Cook, covered, on 80 (reheat) about 30 minutes.
Baste after 15 minutes, and cook until rolls are fork-tender.
Remove and let stand, covered, 5 minutes.
Discard top loose cabbage leaves before serving.