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Beef Stuffed Cabbage Leaves Recipe
|Onion||1 , finely chopped|
|Chuck steak||1 Pound, ground|
|Cooked rice||1 1⁄2 Cup (24 tbs)|
|Tomato paste||1 Tablespoon|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Beef broth||1⁄2 Cup (8 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
Calories 298 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.9%
Saturated Fat 5.1 g25.5%
Trans Fat 0 g
Cholesterol 50 mg
Sodium 538.6 mg22.4%
Total Carbohydrates 24 g8%
Dietary Fiber 3.7 g14.6%
Sugars 6 g
Protein 15 g30.6%
Vitamin A 8.8% Vitamin C 66.3%
Calcium 5.6% Iron 13.1%
*Based on a 2000 Calorie diet
Add 1/2 cup cold water, cover, and cook 4 minutes on the highest setting, until the leaves can be loosened easily.
Discard the tough outer leaves and select 12 or 14 large perfect leaves.
Remove the heavy stems(Use the remaining cabbage for another meal.)
Heat the oil in a 2-quart glass bowl in the microwave oven for 20 seconds.
Add the onion and cook for 1 minute on the highest setting.
Add the ground beef and cook for 3 minutes.
Break up the beef with a fork and rotate the dish one-quarter of a turn after 1 1/2 minutes.
Combine the onion and beef with the rice, tomato paste, parsley, allspice, cinnamon, salt, and pepper.
Place a little of the mixture in the center of each leaf.
Fold the sides over and roll the leaves to form tidy packages.
Place seam side down in a 12 inch glass baking dish.
Add the beef broth and tomato sauce.
Cover with waxed paper and cook for 8 minutes on the highest setting.
Rotate the dish one-quarter of a turn after 3 minutes.