Preheat oven to 350
Combine 1/2 onion, carrot, garlic, and 1 cup beef stock into medium saucepan. Bring to a boil, reduce heat and simmer, uncovered, until vegetables are soft and liquid is almost evaporated (about 10 minutes).
Add remaing stock, wine, tomato sauce, 3/4 tsp thyme, 1/2 tsp salt. Cook over low heat while preparing the rolls.
Bring a large pot of water to boil. Core the cabbage and put the head into the boiling water for 5 minutes. Lift cabbage out of pot and peel 12 leaves off the head. Return them to the pot and cook until soft, about 5 minutes. Drain carefully.
Chop enough of remaining cabbage to make 1 cup.
Heat oil in a frying pan over medium heat. Add remaining onion and cook until soft. Add the remaining thyme and marjoram and cook for 30-60 seconds longer. Combine in a large bowl with ground meat, rice, chopped cabbage, 1 tsp salt, 1/4 tsp pepper, and 1/4 cup of sauce. Form into 12 ovals, placing each oval onto a cabbage leaf. Fold up the bottom end, and then the two sides, and roll to close. Place in a baking dish/pan point side down. After all rolls are in the dish, cover with sauce, cover and bake for about an hour.
Serve with sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (796g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 88 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 26.5mg||8 %|
|Sodium 3327mg||115 %|
|Potassium 2314.2mg||61 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 30.6g|
|Protein 17.4g||25 %|
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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: 295
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