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INGREDIENTS
| 1 |
|
1 |
|
medium head green cabbage, cored (approx. 3 lb/1.5 kg) |
| 4 tsp |
|
20 mL |
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vegetable oil |
| 1 |
|
1 |
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large onion, finely chopped |
| 2 |
|
2 |
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cloves garlic, finely chopped |
| 1 tsp |
|
5 mL |
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paprika |
| 1-1/2 cups |
|
375 mL |
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cooked rice |
| 1 lb |
|
500 g |
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Lean or Extra Lean Ground Beef |
| 1 tsp |
|
5 mL |
|
salt (approx.) |
| 1/2 tsp |
|
2 mL |
|
freshly ground black pepper (approx.) |
| 28 oz |
|
796 mL |
|
can plum tomatoes, including juice |
| 2 tsp |
|
10 mL |
|
packed brown sugar |
PREPARATION TIME: 30 minutes
COOKING TIME: 1 to 1-1/4 hours
DIRECTIONS
1. Cook cabbage in large pot of boiling salted water for 5 to 6 minutes or until leaves are softened. Drain and rinse under cold water, carefully separating 12 leaves. Using knife, trim coarse veins from leaves. If inner cabbage leaves are not softened, blanch cabbage again in boiling water to soften leaves.
2. Heat oil in large saucepan over medium heat. Cook onion, garlic and paprika, stirring often, for 5 minutes or until softened. In bowl, combine half of the onion mixture with rice, beef, salt and pepper; mix well. To make tomato sauce, purée tomatoes including juice and brown sugar in food processor. Add to remaining onion mixture in saucepan; bring to boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Season to taste.
3. Spoon 1/4 cup (50 mL) beef mixture onto each cabbage leaf just above stem. Fold ends and sides over filling; roll up. Spoon half of the tomato sauce into a 9 x 13-inch (23 x 33 cm) baking dish. Layer with rolls; top with remaining tomato sauce. Bake, covered, in 350°F (180°C) oven for 1 to 1-1/4 hours or until rolls are tender.
Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002)
Part of the Favourite Comfort Foods Recipe Collection
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NUMBER OF SERVINGS: 6 SERVINGS
NUTRITION INFORMATION PER SERVING
| 280 Calories |
|
10 g Fat |
| 20 g Protein |
|
29 g Carbohydrates |
|
A good source of Iron (19 % RDI)
and an excellent source of Zinc (46 % RDI)
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TIP
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Cooked cabbage rolls can be frozen for up to two months. Thaw in refrigerator overnight; bake as directed, adding 15 to 20 minutes. You can freeze as a whole casserole or divide and freeze in individual portion sizes.
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Click here to visit Beef Information Centre's official website.
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