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Rice Stuffed Cabbage Recipe
|Rice||1⁄2 Cup (8 tbs)|
|Ground beef||1⁄2 Pound|
|Pork sausage||1⁄2 Pound|
|Worcestershire sauce||1 Tablespoon|
|Dried thyme||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Cabbage leaves||16 Large|
|Canned tomato soup||10 1⁄2 Ounce|
|Canned tomato paste||6 Ounce|
Calories 715 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 72.8 mg
Sodium 698 mg29.1%
Total Carbohydrates 124 g41.5%
Dietary Fiber 47.3 g189%
Sugars 63.4 g
Protein 35 g70%
Vitamin A 46.2% Vitamin C 1115.6%
Calcium 76.9% Iron 60.3%
*Based on a 2000 Calorie diet
Combine rice and next 11 ingredients, mixing well; cook over medium heat in skillet until meat is brown and onion is tender.
Cook cabbage leaves in boiling salted water 5 to 8 minutes or until just tender; drain.
Place 3 tablespoons of meat mixture in center of each cabbage leaf; fold sides over meat mixture, and roll ends over, forming a rectangular roll.
Fasten the cabbage rolls with wooden picks.
Combine tomato soup, tomato paste, and bay leaves in a Dutch oven, stirring well.
Bring to a boil over medium heat.
Reduce heat to low; place cabbage rolls in tomato mixture, spooning mixture over rolls.
Cover and simmer 1 1/2 to 2 hours.
Remove bay leaves from mixture.