Print
Email
Add a photo
Ingredients
- 1 lg. head cabbage
- 1 1/2 pound grnd beef (can use 1 pound beef and 1/2 pound pork)
- 1 c. cooked rice or possibly barley
- 1 onion, minced
- 1 egg, beaten
- 1 teaspoon salt or possibly veggie salt
- 1/4 teaspoon allspice (optional)
- 1/4 teaspoon garlic pwdr
- 1 lg. jar sauerkraut, liquid removed
- 2 (8 ounce.) cans tomato sauce
- 1/4 c. brown sugar
- Lowfat sour cream or possibly yogurt (optional)
Directions
- Core cabbage. Place core end down in pot with sufficient water to cover about 1/3 of cabbage. Simmer till leaves are soft sufficient to roll. Drain; cold. Carefully remove leaves.
- Combine beef, rice, onion, egg and seasonings; place in center of leaves, dividing proportionately. Roll up, tucking in edges (envelope style).
- In large baking pan, combine sauerkraut, half of tomato sauce, and brown sugar. Place cabbage rolls, seam side down, on sauerkraut. Pour remaining tomato sauce over rolls. Cover and bake at 350 degrees for 1 hour or possibly till the cabbage is cooked. Serve with lowfat sour cream, if you like.
- NOTE: Use baking pan just large sufficient to snuggly hold rolls.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1545g | |
| Calories 2192 | |
| Calories from Fat 1099 | 50% |
| Total Fat 122.0g | 153% |
| Saturated Fat 48.03g | 192% |
| Trans Fat 0.0g | |
| Cholesterol 656mg | 219% |
| Sodium 5366mg | 224% |
| Potassium 3661mg | 105% |
| Total Carbs 135.96g | 36% |
| Dietary Fiber 10.1g | 34% |
| Sugars 79.36g | 53% |
| Protein 135.89g | 217% |
