Ingredients
- 1 head of cabbage
- ¾ pound ground beef
- 2 tablespoons uncooked rice
- 2 onions, 1 grated and 1 sliced
- 1 ½ teaspoons ketchup
- 1 egg
- Salt
- pepper to taste
- 1 large can tomatoes
- 1 large can tomato soup (or sauce)
- ½ cup brown sugar
- Lemon juice to taste
- About 6 ginger snaps
- Noodles
- Butter
- Nutritional Information
Nutritional analysis per serving (8 servings)
432 calories; 15 grams fat; 5 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 62 grams carbohydrates; 5 grams dietary fiber; 36 grams sugars; 12 grams protein; 57 milligrams cholesterol; 322 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 to 10 servings
Preparation
- Boil cabbage in water about 15 to 20 minutes. Drain and cool.
- In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.
- In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.
- Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.
- Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.
- Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.
- To get a second meal out of this, put a piece of chuck roast in the bottom of the pot, on top of the first layer of sauce and below the first layer of rolled cabbage.
3 1/2 hours
Dining and Cooking