Stuffed Cabbage Leaves Recipe
Ingredients
| Cabbage head | 1 Large | |
| Lean ground beef | 1 Pound | |
| Onion | 1⁄4 Cup (4 tbs), finley chopped | |
| Raisins | 1⁄4 Cup (4 tbs) | |
| Dry bread crumbs | 2 Tablespoon | |
| Spaghetti sauce | 1 Cup (16 tbs) | |
| Ground cinnamon | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1380 Calories from Fat 425
% Daily Value*
Total Fat 48 g73.7%
Saturated Fat 14.7 g73.6%
Trans Fat 0 g
Cholesterol 260 mg86.7%
Sodium 1604.4 mg66.9%
Total Carbohydrates 130 g43.5%
Dietary Fiber 33 g131.9%
Sugars 67.2 g
Protein 116 g231%
Vitamin A 48.3% Vitamin C 559.2%
Calcium 50% Iron 93%
*Based on a 2000 Calorie diet
Directions
Remove any tough center veins from the 12 leaves.
Cook half of the cabbage leaves in boiling water for 3 minutes to soften.
Drain on paper towels.
Repeat with remaining leaves.
Finely chop enough of the remaining cabbage to make 1/2 cup.
Reserve remaining cabbage for another use.
In a large skillet cook ground beef, onion, and the 1/2 cup chopped cabbage till meat is no longer pink and onion is tender.
Drain well.
Stir in raisins, bread crumbs, and 1/4 cup of the spaghetti sauce.
Spoon a scant 1/4 cup of the meat mixture onto each cabbage leaf; fold in sides.
Roll up leaf, forming a bundle.
Arrange rolls in a 12x7 1/2x2 inch baking dish.
For sauce, in a small bowl stir together the remaining spaghetti sauce and cinnamon.
Spoon over cabbage rolls.
Bake, covered, in a 350° oven for 20 to 25 minutes or till heated through.
Spoon sauce over rolls during baking and before serving.
Chef
