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Home Style Cabbage Rolls are a delicious and traditional family favorite!
Ingredientes
- 2 Eggs
- 1 Cup Chopped Sweet Onion
- 1/2 Cup Raisins (golden or black)
- 2 Pounds Lean Ground Beef (ground chicken or turkey can be substituted)
- 2 Tablespoons Worcestershire Sauce
- 1 1/2 Cups Cooked Long Grain Rice
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Black Pepper
- 2 Tablespoons Dried Oregano, divided
- 16 Large Cabbage Leaves
- 1 29 Oz. Can Tomato Sauce
- 1/4 Cup Brown Sugar
- 1/8 Cup Lemon Juice
Direcciones
- Heat oven to 350 degrees.
- In a large stockpot, steam cabbage leaves in about 2″ of water over medium high heat until limp, about 3-4 minutes. Drain and rinse under cold water. With a sharp knife, cut out heavy center vein of leaves.
- In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano. Mix well by hand. Add raisins and combine.
- Place about 1/2 cup of meat mixture on each leaf. Fold in sides and roll ends over meat.
- Place stuffed cabbage rolls in a large (I use a 12″ x 16″ x 2″ pan for 16 rolls) but if you are cutting the recipe in half, use a 9″ x 12″ x 2″ baking dish.
- In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls. Sprinkle with remainder of the dried oregano.
- Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours.
- Serve with whipped potatoes and a crisp green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1157g | |
| Recipe makes 16 servings | |
| Calories 451 | |
| Calories from Fat 92 | 20% |
| Total Fat 10.28g | 13% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.53g | |
| Cholesterol 62mg | 21% |
| Sodium 540mg | 23% |
| Potassium 2155mg | 62% |
| Total Carbs 74.98g | 20% |
| Dietary Fiber 26.5g | 88% |
| Sugars 41.77g | 28% |
| Protein 25.6g | 41% |
