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Ingredients
- 1 med. head cabbage
- 1 pound grnd beef
- 1/4 c. lowfat milk
- 1 teaspoon pepper
- 1 c. tomato sauce
- 1 c. cooked rice
- 1 onion
- 1 teaspoon salt
- 1 c. bouillon
Directions
- With sharp knife remove core from cabbage leaving in 1 piece. Cook in big pot of salted water till leaves can be peeled off easy without tearing.
- Drain and cold cabbage. Set aside 10-12 leaves for rolls. Chop the remaining cabbage coarsely and place in greased baking dish. Place the meat in a bowl with rice, onion and lowfat milk and seasoning. Mix well. Trim stalks from cabbage if needed so they can roll up easy. Spoon a portion of fold in middle of each leaf. Mix in sides of each leaf to enclose filling. Roll firmly.
- Arrange the filled rolls close together, with seam side down on top of minced cabbage. Combine 1 c. of bouillon with the tomato sauce and pour over cabbage rolls. Bake at 350 degrees for 1 1/2 hrs. Makes 10-12 rolls.
- Optional: Dot with Tbsp. of lowfat sour cream before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1276g | |
| Calories 1389 | |
| Calories from Fat 717 | 52% |
| Total Fat 79.61g | 100% |
| Saturated Fat 31.8g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 316mg | 105% |
| Sodium 4686mg | 195% |
| Potassium 2395mg | 68% |
| Total Carbs 72.13g | 19% |
| Dietary Fiber 6.8g | 23% |
| Sugars 18.26g | 12% |
| Protein 92.54g | 148% |
