| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Dutch | Vegetable | 6 | Servings |
INGREDIENTS
| 1 | Head cabbage, 3 pounds | |
| 1/2 | lb | Ground beef |
| 1/2 | lb | Ground pork |
| 1 | 15-oz tomato sauce | |
| divided | ||
| 1 | Onion, chopped | |
| 1/2 | c | Uncooked long grain rice |
| 1 | T | Dried parsley flakes |
| 1/2 | t | Salt |
| 1/2 | t | Dill weed |
| 1/8 | t | Cayenne pepper |
| 1 | 16-oz tomatoes with | |
| liquid cut up | ||
| 1/2 | t | Sugar |
INSTRUCTIONS
Remove core from cabbage. In a large kettle or Dutch oven, cook cabbage in boiling salted water for 2-3 minutes. Remove outer leaves when softened; return to boiling water as necessary to obtain 12 leaves. Drain; remove thick center vein from leaves. In a bowl, combine beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenner pepper; mix well. Place about 1/4 cup meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up to completely enclose filling. Slice the remaining cabbage; place in a large kettle or Dutch oven. Arrange the cabbage rolls, seam side down, over cabbage. Combine tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350 degrees for 1-1/2 hours. 6-8 servings. COUNTRY WOMAN, SEP-OCT 1994 From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 221
Total Fat: 24.4g
Cholesterol: 53.1mg
Sodium: 783.3mg
Potassium: 397.7mg
Carbohydrates: 9g
Fiber: 1.2g
Sugar: 3.3g
Protein: 12.2g