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Parmesan Beef Stuffed Cabbage Rolls

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Anonymous (not verified)
  Cabbage leaves 10 Large
  Ground beef 1 1⁄4 Pound
  Egg 1
  Minced onion 1 Cup (16 tbs)
  Rice 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Canned whole tomatoes 28 Ounce

Cook cabbage leaves in boiling, salted water 5 to 8 minutes or until just tender; drain leaves.
Combine ground beef, egg, onion, rice, butter, salt, and pepper; mix well.
Place equal portions of meat mixture in center of each cabbage leaf; fold ends over, and roll up.
Place cabbage rolls, seam side down, in a large greased skillet.
Sprinkle cheese over cabbage rolls.
Drain tomatoes, reserving 1 cup juice.
Arrange tomatoes on top of cabbage rolls in skillet.
Pour reserved tomato juice over cabbage rolls.
Bring mixture to a boil; cover, reduce heat, and simmer 1 hour.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 590 Calories from Fat 187

% Daily Value*

Total Fat 21 g32.2%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 73.1 mg24.4%

Sodium 799.7 mg33.3%

Total Carbohydrates 82 g27.2%

Dietary Fiber 24.1 g96.6%

Sugars 28.9 g

Protein 26 g52.1%

Vitamin A 31.3% Vitamin C 561.2%

Calcium 46.2% Iron 33.3%

*Based on a 2000 Calorie diet

Parmesan Beef Stuffed Cabbage Rolls Recipe