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Ingredientes
- 1 c. cooked rice
- 1 pound grnd beef
- 1 egg, beaten
- 1 onion, finely minced
- 1/4 green pepper, finely minced
- 1 c. celery, finely minced
- 1 lg. head cabbage
- 1 c. tomato sauce
- 1 c. beef stock
Direcciones
- Parboil cabbage in salt water. Allow to cold and drain. Remove leaves from core carefully, trim off coarse ends. Mix all ingredients well. Put a pat of meat mix on cabbage leaves, fold over and fasten with a toothpick. Place in deep baking dish or possibly roaster. Pour over tomato sauce and beef stock, cover and place in oven 450 degrees for 15 min. Remove cover and return for 30 min longer, or possibly till meat is tender-done.
- Note: For variation, my mother would sometimes omit the beef stock and tomato sauce and bake the cabbage rolls on a thick (2 cans) of sauerkraut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 4 servings | |
| Calories 360 | |
| Calories from Fat 188 | 52% |
| Total Fat 20.88g | 26% |
| Saturated Fat 8.2g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 617mg | 26% |
| Potassium 653mg | 19% |
| Total Carbs 17.97g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.41g | 3% |
| Protein 24.15g | 39% |
Comentarios
10 de Febrero de 2014you don't really need to fasten it with toothpicks. that bit surprised me a little. you just arrange it in the pot so that the fold is at the bottom. i have cooked this dish many times and saw it cooked by others many times either, and never cooking involved using a toothpicks!
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