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Stuffed Cabbage Rolls Recipe
|Olive oil||2 Tablespoon|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Onion||1 Medium, chopped|
|Ground beef||1 Pound|
|Ground veal||1⁄2 Pound|
|Ground pork||1⁄2 Pound|
|Unsalted butter||3 Tablespoon|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Cooked white rice||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Green cabbage head||1 Large|
|For sauerkraut sauce|
|Olive oil||1 Tablespoon|
|Sauerkraut with juice||16 Ounce (1 Jar)|
|Tomato sauce||3 1⁄2 Cup (56 tbs) (Choose Your Favorite)|
|Caraway seed||1 Tablespoon|
Serving size: Complete recipe
Calories 4352 Calories from Fat 2499
% Daily Value*
Total Fat 280 g430.1%
Saturated Fat 102.9 g514.7%
Trans Fat 0 g
Cholesterol 788.6 mg
Sodium 6089.2 mg253.7%
Total Carbohydrates 276 g91.9%
Dietary Fiber 65 g260%
Sugars 109.2 g
Protein 207 g414.9%
Vitamin A 598.2% Vitamin C 929.9%
Calcium 121% Iron 191.5%
*Based on a 2000 Calorie diet
For the filling.
In a large skillet, heat the oil and saute the carrots, celery, and onion until tender but not brown.
Remove and set aside.
In the same pan, cook the beef, veal, and pork together until brown.
Drain well and set aside.
In a small saucepan, melt the butter and stir in the flour.
Stir in the milk and cook and stir until the mixture thickens and bubbles, about 2 minutes.
Simmer 2 minutes more.
In a large bowl, stir together the cooked vegetables, drained meat, white sauce, rice, parsley, salt, pepper, and cayenne to taste.
To prepare the cabbage leaves.
Cut the core from the cabbage, but leave it whole.
Immerse the cabbage head in boiling water for about 1 minute to loosen the leaves.
Remove from the water and drain.
Peel the leaves from the head (you'll need about 26 leaves).
Place the leaves back into the boiling water and cook until limp, about 3 to 4 minutes.
Drain well, To assemble the rolls, lay each cabbage leaf on a work surface and spoon about 2 tablespoons filling into the center.
Fold the sides over the filling and roll up from the short side.
Place each roll seam-side down in a large greased baking pan.
For the sauerkraut sauce.
In a small skillet, heat the oil and saute the onion until tender.
Stir in the sauerkraut and spoon the mixture evenly over the cabbage rolls.
Top with the tomato sauce and caraway seeds.
Cover with foil and bake for 50 minutes.
Remove the foil and bake 10 minutes more.