Stuffed Cabbage Rolls

By MaryEllen

Ingredients

• 12 cabbage leaf
• 1 1/2 lb lean ground beef
• 1 cup rice, cooked
• 1 egg
• 2 tsp salt
• 1/2 tsp pepper
• 1 onion
• 1/2 tsp poultry seasoning
• 2 Tbs oil
• 1 Tbs Brown sugar substitute
• 1 16 oz. can tomato sauce
• 1/4 cup water
• 1 Tbs vinegar
• Servings: 6
• Nutrition Facts
• Serving size: 1 serving.
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 446.44
• Calories From Fat (60%) 268.17
• % Daily Value
• Total Fat 29.26g 45%
• Saturated Fat 10.4g 52%
• Cholesterol 125.94mg 42%
• Sodium 1252.58mg 52%
• Potassium 764.79mg 22%
• Total Carbohydrates 21.5g 7%
• Fiber 3.1g 12%
• Sugar 8.74g
• Protein 24.13g 48%
• Tips
• I found that if you core a whole cabbage and then freeze it, you can simplify the process. Defrost and tear the leaves off. You will use about half of the head. Refreeze and use it for another batch.
• Reviews
• 4 stars - ME 1/22/2007

Preparation

Step 1

1. Cover leaves with boiling water for 5 minutes. Drain. Combine next 7 ingredients. Place equal amounts of meat in center of the leaves. Roll up and tie with string. Brown in oil in very large skillet. Combine remaining ingredients and pour into skillet. Cover and simmer 1 hour. Baste occasionally. Makes 6 servings