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Beef Stuffed Cabbage Rolls Recipe
|Cabbage leaves||8 Large|
|Lean ground beef||1 Pound|
|Cooked rice||1 Cup (16 tbs)|
|Instant minced onion||1 Teaspoon|
|Canned tomato sauce||8 Ounce|
|Brown sugar||2 Tablespoon|
|Lemon juice/Vinegar||2 Tablespoon|
Serving size: Complete recipe
Calories 2955 Calories from Fat 389
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 16.8 g83.9%
Trans Fat 0 g
Cholesterol 260 mg
Sodium 2765.2 mg115.2%
Total Carbohydrates 520 g173.3%
Dietary Fiber 185.1 g740.3%
Sugars 270.8 g
Protein 192 g383.4%
Vitamin A 163.8% Vitamin C 4443%
Calcium 295.8% Iron 263.7%
*Based on a 2000 Calorie diet
MICROWAVE 2 to 3 MINUTES on HIGH, or until outer leaves peel off easily.
Save remaining cabbage for soups or salads.
With a sharp knife, cut hard cores from softened leaves.
Combine ground beef, rice, egg, onion and sage in medium mixing bowl.
Form into 8 small loaves.
Overlap cut edges of cabbage leaf.
Place loaf in center.
Fold sides of leaf over stuffing and roll up ends to form neat package.
Arrange cabbage rolls, seam side down, in (12 x 8-inch) baking dish.
Mix tomato sauce, brown sugar, lemon juice and water in 2-cup measure.
Pour sauce over cabbage rolls.
Cover with plastic wrap.
MICROWAVE 3 MINUTES on HIGH.