Inspired by classic Eastern European cabbage rolls, this super-cozy bake takes a leaf—or layer, if you will—out of the lasagna handbook. Blanched cabbage leaves are layered with spiced beef ragù and lemony herbed rice for a casserole chock-full of all the flavors of cabbage rolls, without the actual rolling. There are two tricks to the perfect cabbage roll casserole (no mushy rice or soggy bottoms here!). First, reducing the sauce so the tomatoes reach a thick, almost paste-like consistency. The second is parboiling the rice (as you would for tahdig or biryani) and sprinkling it lightly between the layers giving it room to cook to fluffy perfection while baking.
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Serving Size: 1 –8 serving (120g) | ||
Recipe Makes: 6 –8 serving | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 69mg | 2 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.5g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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