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Name: Cabbage Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 c Long-grain white rice; 2 c Water; 1 lg head green cabbage; 1 1/2 lb Lean gound beef; 3/4 lb Pork sausage; 1 bn Green Onions chopped; 72 Garlic crushed; Salt to taste; Black pepper to taste; 1 ts Dried sage or more to taste; 1 ts Dried marjoram or more to taste; 2 cn stewed tomatoes; 3 cn Tomato sauce

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INGREDIENTS

SIMMER TOGETHER
1 c Long-grain white rice
2 c Water
1 lg head green cabbage
1 1/2 lb Lean gound beef
3/4 lb Pork sausage
1 bn Green Onions ; chopped
72 Garlic ; crushed
Salt to taste
Black pepper ; to taste
1 ts Dried sage ; or more to taste
1 ts Dried marjoram ; or more to taste
2 cn stewed tomatoes
3 cn Tomato sauce

Servings

INSTRUCTIONS

Preheat the oven to 350F. Cook the rice and set aside. Bring a pot of water to a boil and scald and peel away the cabbage leaves. Stack in pan. Save small center to cut up and lay under rolled cabbage rolls. Combine remaining ingredients except for tomatoes and tomato sauce. Mix well. It is easiest to mix in a large bowl with your hands. Add spices till mixture is aromatic. Fill and roll cabbage rolls. Cut up any remaining cabbage from around core. Lay in bottom of baking pans. Place cabbage rolls seam side down in pans. Heat the tomato mixture. Add additional spices to taste. Add a spoon or two of sugar. Ladle over the rolls. Cover with foil. Bake a little over an hour. Baste occasionally. This recipe makes a large quantity, but they keep for several days and taste better after they sit. You can use more cooked rice and to cut down on the meat. I add spices until it smells right to me. Recipe by Mangia!

NOTES

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Cabbage Rolls

SIMMER TOGETHER
1 c Long-grain white rice
2 c Water
1 lg head green cabbage
1 1/2 lb Lean gound beef
3/4 lb Pork sausage
1 bn Green Onions chopped
72 Garlic crushed
 Salt to taste
 Black pepper to taste
1 ts Dried sage or more to taste
1 ts Dried marjoram or more to taste
2 cn stewed tomatoes
3 cn Tomato sauce

Preheat the oven to 350F. Cook the rice and set aside. Bring a pot of water  to a boil and scald and peel away the cabbage leaves. Stack in pan. Save  small center to cut up and lay under rolled cabbage rolls. Combine  remaining ingredients except for tomatoes and tomato sauce. Mix well. It is  easiest to mix in a large bowl with your hands. Add spices till mixture is  aromatic. Fill and roll cabbage rolls. Cut up any remaining cabbage from  around core. Lay in bottom of baking pans. Place cabbage rolls seam side  down in pans.    Heat the tomato mixture. Add additional spices to taste. Add a spoon or two  of sugar. Ladle over the rolls. Cover with foil. Bake a little over an  hour. Baste occasionally. This recipe makes a large quantity, but they keep  for several days and taste better after they sit.    You can use more cooked rice and to cut down on the meat. I add spices  until it smells right to me.    Recipe by Mangia!

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 12

Calories: 370
Calories from Fat: 151 (41%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 6.1g	31 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.5g
Cholesterol 52.5mg		16 %
Sodium 690.6mg		24 %
Potassium 855.6mg		23 %
Total Carbohydrate 34.8g		10 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 29.9g
Protein 21.4g		31 %
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.

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Calories per serving: 370

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