Stuffed Cabbage Rolls
Traditional Stuffed Cabbage Rolls just like Mom always made. Meatball made of ground beef, rice and Parmesan cheese, wrapped in a cabbage leaf and topped with tomato sauce.
Servings: 16 rolls / serves 8
Calories: 404kcal
Ingredients
- 2 pounds ground beef
- 1 - 29 ounce can of tomato sauce
- 1/2 cup instant rice uncooked
- 1 head green cabbage
- 1/4 cup Parmesan cheese
- 1/2 cup minced onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees.
- Prepare a covered deep baking dish with non-stick cooking spray. Set aside.
- Place a large pot of water to boil on the stove.
- Combine ground beef with rice, onion, cheese and spices. Form into 16 meatballs.
- Cut the bottom off of the head of cabbage and drop it in a pot of boiling water to help the leaves separate easier. (I used to try to take them off of the uncooked head, and it seemed they always ripped on me. ) Take each leaf off, as they loosen in the pot, with a set of tongs. Be carful -- they are hot!
- Place the prepared meatball at the bottom of the leaf (where the stem would be) fold the sides inward, and roll from the bottom up. Place seam side down in a baking dish.
- Pour tomato sauce over the top, cover and bake for 90 minutes.
- Makes 16 rolls.
Nutrition
Serving: 2g | Calories: 404kcal | Carbohydrates: 19g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 831mg | Fiber: 5g | Sugar: 9g