Stuffed Cabbage Rolls
Recipe from
Better Homes and Gardens
As cabbage cooks, it softens and mellows, making for a perfect "wrap" for a beef and rice bundle.
Ingredients
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12 ouncesground beef, ground pork, ground lamb, or bulk pork sausagesee savings
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1/3 cupchopped onion (1 small)see savings
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1 cupcanned diced tomatoes, undrainedsee savings
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1/2 cupwatersee savings
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1/3 cupuncooked long grain ricesee savings
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1/2 teaspoondried oregano or thyme, crushedsee savings
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1/4 teaspoonblack peppersee savings
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8 medium to largecabbage leavessee savings
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1/4 cupshredded Swiss cheese (1 ounce)see savings
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1 15-ounce cantomato saucesee savings
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1 teaspoonsugarsee savings
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1/2 teaspoondried oregano or thyme, crushedsee savings
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1/4 cupshredded Swiss cheese (1 ounce)see savings
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Directions
1.
In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 teaspoon oregano, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until the rice is tender.
2.
Meanwhile, trim veins from the back side of the cabbage leaves. Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp.
3.
Stir the 1/4 cup cheese into the meat mixture. Place about 1/3 cup of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.
4.
For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 teaspoon oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Let stand about 2 minutes or until cheese is melted.
5.
Makes 4 servings
Nutrition information
Per serving: Calories 353, Total Fat 16 g, Saturated Fat 7 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 63 mg, Sodium 827 mg, Carbohydrate 28 g, Total Sugar 9 g, Fiber 4 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 57%, Calcium 21%, Iron 22%. Exchanges: Vegetable 2.5, Starch 1, Medium-Fat Meat 2.5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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