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Sweet N Tender Cabbage Rolls Recipe
|Eggs||2 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked long grain rice||2 Cup (32 tbs)|
|Sliced mushrooms||9 Ounce, drained (2 Jar)|
|Onion||1 Small, chopped|
|Dried parsley||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Lean ground beef||2 Pound|
|Canned tomato sauce||16 Ounce (2 Can)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
Serving size: Complete recipe
Calories 2873 Calories from Fat 812
% Daily Value*
Total Fat 91 g140.5%
Saturated Fat 34.5 g172.3%
Trans Fat 0 g
Cholesterol 954.3 mg
Sodium 7357.6 mg306.6%
Total Carbohydrates 294 g97.9%
Dietary Fiber 43 g171.9%
Sugars 172.1 g
Protein 230 g460%
Vitamin A 95.8% Vitamin C 661.7%
Calcium 99.5% Iron 208.6%
*Based on a 2000 Calorie diet
Set aside 14 large leaves for rolls.
Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine eggs, milk, rice, mushrooms, onion and seasonings.
Crumble the beef over mixture and mix well.
Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end.
Roll up completely to enclose filling.
Place seven rolls, seam side down, in a 5-qt. slow cooker.
Combine the sauce ingredients; pour half over the rolls.
Top with remaining rolls and sauce.
Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°.