Parmesan Stuffed Cabbage Rolls Recipe

23

Summary

Preparation Time30 MinCooking Time1 Hr 15 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings10
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Cabbage leaves10 Large
 Ground beef1 1⁄4 Pound
 Egg1
 Minced onion1 Cup (16 tbs)
 Uncooked regular rice1⁄2 Cup (8 tbs)
 Butter/Margarine2 Tablespoon, melted
 Salt2 Teaspoon
 Pepper1⁄2 Teaspoon
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Canned whole tomatoes28 Ounce, undrained (1 Can)

Nutrition Facts

Serving size

Calories 589 Calories from Fat 186

% Daily Value*

Total Fat 21 g32.1%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 73.1 mg

Sodium 800.3 mg33.3%

Total Carbohydrates 82 g27.3%

Dietary Fiber 24.2 g96.9%

Sugars 28.9 g

Protein 26 g52.4%

Vitamin A 31.3% Vitamin C 561.2%

Calcium 46.4% Iron 34%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a saucepan, cook cabbage leaves in boiling salted water for 5 to 8 minutes or until just tender; remove and drain leaves.
2. In a mixing bowl, combine ground beef, egg, onion, rice, butter, salt, and pepper; mix well.
3. On a flat surface, keep equal portions of meat mixture in center of each cabbage leaf; fold ends over, and roll up.
4. In a large greased skillet, keep cabbage rolls, seam side down.
5. Scatter cheese over cabbage rolls.
6. Into a bowl, drain tomatoes, reserving 1 cup juice.
7. In a skillet, arrange tomatoes on top of cabbage rolls.
8. Pour reserved tomato juice over cabbage rolls.
9. Let the mixture come to a boil; cover, lower heat, and simmer 1 hour.

SERVING
10. Serve hot. This dish yields 10 servings.
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