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Cabbage Rolls

Gadget.Cook's picture
  Whole cabbage leaves 8 (Fresh)
  Water 1⁄2 Cup (8 tbs)
  Ground chuck 1 Pound
  Instant rice 1⁄2 Cup (8 tbs)
  Onion 3 Tablespoon, finely chopped
  Green pepper 3 Tablespoon, finely chopped
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Tomato juice 1⁄2 Cup (8 tbs)
  Canned tomato sauce 15 Ounce (1 Can)
  Brown sugar 3 Tablespoon, firmly packed
  Lemon juice 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Garlic salt 1⁄2 Teaspoon

In 3-quart casserole, place cabbage leaves and water.
Microwave at HIGH (10) 7 to 9 minutes until leaves are soft and pliable.
In medium size mixing bowl, combine ground chuck, rice, onion, green pepper, salt, pepper and nutmeg.
Divide into 8 portions and place one portion on each of the partially-cooked cabbage leaves.
Roll leaf around meat mixture.
Secure with a toothpick.
Place rolls, seam-side down in 3-quart casserole.
Combine tomato juice, tomato sauce, brown sugar, lemon juice, Worcestershire sauce and garlic salt.
Pour over cabbage rolls.
Convection Bake at 325°E for 40 to 45 minutes.
Baste rolls with sauce every 15 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2793 Calories from Fat 844

% Daily Value*

Total Fat 93 g143.4%

Saturated Fat 37.7 g188.4%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 6161.9 mg256.7%

Total Carbohydrates 393 g131%

Dietary Fiber 110.7 g442.9%

Sugars 200.4 g

Protein 143 g286.2%

Vitamin A 129.7% Vitamin C 2606.9%

Calcium 174.3% Iron 171.3%

*Based on a 2000 Calorie diet


Cabbage Rolls Recipe