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Herbed Beef Stuffed Cabbage Casserole

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  Cabbage head 1 1⁄2 Pound (1 In Number)
  Water 1⁄4 Cup (4 tbs)
  Lean ground beef 1 Pound
  Ground pork 1⁄2 Pound
  Cooked rice 3⁄4 Cup (12 tbs)
  Egg 1 , lightly beaten
  Thyme 1⁄2 Teaspoon
  Chopped fresh parsley 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Canned tomato sauce 16 Ounce (1 Can)

Remove core and blemished leaves of cabbage.
Place cabbage in 3-quart microproof casserole.
Add water.
Cover with plastic wrap and cook on HI (max. power) 6 minutes.
Cool cabbage slightly and separate leaves.
Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt, and pepper; stir thoroughly.
Divide mixture among 6 to 8 large cabbage leaves.
Wrap leaves tightly around mixture.
Line bottom of 3-quart microproof casserole with some leftover cabbage leaves.
Place cabbage rolls on top of loose leaves.
Cover with remaining cabbage leaves.
Dot with butter and pour tomato sauce over top.
Cook, covered, on 80 (reheat) about 30 minutes.
Baste after 15 minutes, and cook until rolls are fork-tender.
Remove and let stand, covered, 5 minutes.
Discard top loose cabbage leaves before serving.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.5 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2257 Calories from Fat 1216

% Daily Value*

Total Fat 137 g210.2%

Saturated Fat 62.8 g313.8%

Trans Fat 0 g

Cholesterol 755.7 mg251.9%

Sodium 4941 mg205.9%

Total Carbohydrates 107 g35.6%

Dietary Fiber 25.2 g100.8%

Sugars 41.7 g

Protein 156 g311.6%

Vitamin A 113.6% Vitamin C 513.2%

Calcium 44.8% Iron 123.2%

*Based on a 2000 Calorie diet

Herbed Beef Stuffed Cabbage Casserole Recipe