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Stuffed Cabbage Leaves Recipe
|Regular rice||1⁄3 Cup (5.33 tbs)|
|Cabbage head||1 Large|
|Ground beef||3⁄4 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bacon slices||4 , cut into 1 inch pieces|
|Canned tomatoes||16 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1965 Calories from Fat 1009
% Daily Value*
Total Fat 113 g173.4%
Saturated Fat 43 g215.2%
Trans Fat 0 g
Cholesterol 488.3 mg
Sodium 2248.3 mg93.7%
Total Carbohydrates 165 g55%
Dietary Fiber 37 g147.8%
Sugars 46.5 g
Protein 94 g187.2%
Vitamin A 117.9% Vitamin C 679.6%
Calcium 68% Iron 94.4%
*Based on a 2000 Calorie diet
Cut core out of cabbage; run hot water into cored area to help in removing 8 outer leaves.
Set the 8 leaves aside.
Chop remaining cabbage (about 6 cups) and place in a 12 x 7 1/2 x 2-inch baking dish; sprinkle lightly with salt.
Cut about 2 inches of the heavy center vein out of the reserved cabbage leaves.
Boil cabbage leaves till limp, about 3 minutes; drain and set aside.
Beat egg slightly with fork.
Combine cooked rice, egg,ground beef, 1/4 cup onion, 1/2 teaspoon salt, and pepper; mix well.
Place about 1/4 cup rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice.
Place rolls, seam side down, on top of chopped cabbage.
In saucepan cook bacon and remaining onion till bacon is crisp; stir in undrained tomatoes, tomato sauce, and bay leaf.
Simmer, covered, 5 minutes.
Remove bay leaf.
Pour over cabbage rolls.
Cover;bake at 350° for 1 1/4 to 1 1/2 hours.