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Stuffed Cabbage Rolls Recipe
|Lean ground beef||3⁄4 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooked long grain white rice||1 Cup (16 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Cabbage leaves||6 Large|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can, Del Monte Original Style)|
|Canned tomato sauce||15 Ounce (1 Can, Del Monte)|
Serving size: Complete recipe
Calories 2401 Calories from Fat 304
% Daily Value*
Total Fat 35 g53.3%
Saturated Fat 12.7 g63.7%
Trans Fat 0 g
Cholesterol 195 mg
Sodium 4372.3 mg182.2%
Total Carbohydrates 427 g142.3%
Dietary Fiber 148.3 g593.3%
Sugars 209.1 g
Protein 157 g313.6%
Vitamin A 156.9% Vitamin C 3407.8%
Calcium 240.7% Iron 243.4%
*Based on a 2000 Calorie diet
Add rice and cinnamon.
Season with salt-free herb seasoning, if desired.
Remove from heat; stir in egg white.
Pre-cook cabbage leaves 3 minutes in small amount of boiling water; drain.
Divide meat mixture among cabbage leaves.
Roll cabbage leaves loosely around meat mixture, allowing room for rice to swell.
Secure with toothpicks.
In 4-quart saucepan, combine tomatoes and tomato sauce; bring to boil.
Reduce heat; add cabbage rolls.
Simmer, uncovered, 30 minutes.