Friday, October 26, 2012

Cabbage Rolls

  • 1 Large head of cabbage
  • 1 lb. ground beef
  • 1/2 cup Instant Rice or 1/2 cup cooked rice
  • 1/2 tsp. salt
  • 1/8 tsp ground black pepper
  • 1 egg, lightly beaten
  • 1/2 cup finely chopped onions
  • 1/2-1 tsp cinnamon, divided (more or less, to taste)
  • 1 (10 1/2 oz) can tomato soup, undiluted
  • 1 (14 1/2 oz) can tomatoes
  1. Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 tsp. of cinnamon together.
  2. Form a few tablespoons of the miture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven (I use my slow-cooker). Place cabbage rolls in Dutch oven/slow-cooker. Sprinkle with about 1/2 tsp of cinnamon. Cover and simmer for 1 1/2 to 2 hrs (may need more time if using a slow-cooker)
Nutrition Facts:
Servings: 1 roll

Calories: 273.7
Calories from Fat: 82
Total Fat: 9.1g
Saturated Fat: 3.5g
Cholesterol: 84.3mg
Sodium: 571mg
Total Carbohydrates: 29g
Sugars: 13.9g
Dietary Fiber: 6.6g
Protein: 21.3g


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