Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 (28 ounce.) can tomatoes
- 1 tbsp. brown sugar
- 1/2 teaspoon Worcestershire sauce
- 1 med. head green cabbage
- 1 med. onion, diced
- 1/2 teaspoon pepper
- 2 1/2 c. water
- 1 (6 ounce.) can tomato paste
- 1/8 teaspoon salt
- 1/8 teaspoon allspice, grnd
- 1 pound grnd beef
- 1 clove garlic, chopped
- 1 c. cooked rice
Direcciones
- In a 3 qt saucepan, combine tomatoes and their liquid, tomato paste, brown sugar, Worcestershire sauce, allspice and salt. Mix together thoroughly. Over high heat, heat to boiling, stirring constantly; reduce heat to low, cover the saucepan and simmer 20 min, stirring occasionally. Throw away tough outer leaves from cabbage. Carefully remove 2 large leaves and reserve.
- With sharp knife, proportionately dice cut out cabbage center. In 5 qt Dutch oven over medium high heat, cook beef, onion, garlic, pepper, 1/2 tsp. salt and 1 c. diced cabbage about 15 min. Stir in rice and 1 c. tomato mix. Remove from heat. Carefully spoon off any excess fat from surface of the mix. Fill cabbage shell with beef mix; cover opening with the large reserved leaves. With string, tie cabbage securely to hold leaves firmly in place. Into same pan stir water, scrape to loosen bits from bottom. Add in remaining diced cabbage and tomato mix; mix well. Place cabbage, stem end down, in sauce. Heat to boiling. Reduce heat to low; cover; simmer 2 hrs, basting occasionally with sauce. Serve cut in wedges. Pour sauce over top. Makes 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 6 servings | |
| Calories 253 | |
| Calories from Fat 119 | 47% |
| Total Fat 13.18g | 16% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 371mg | 15% |
| Potassium 581mg | 17% |
| Total Carbs 18.33g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.26g | 5% |
| Protein 15.57g | 25% |
