Leftovers make great sandwiches.
Preheat the oven to 375° and butter a 9×13 3-qt baking dish.
Put the cabbage in a large pot and cover with water. Bring to a boil and simmer for 5 minutes, until the cabbage is crisp tender. Drain off the water and stir in the butter, corn syrup, marjoram and a 1/2 tsp of the salt.
In another bowl, mix the ground beef, breadcrumbs, milk, eggs, and the other 1/2 tsp of salt.
To assemble the casserole, spread half of the cabbage over the bottom of the pan. Next, pat and press the very moist meat mixture so that it covers the whole layer of cabbage. Top the meat with the rest of the cabbage.
Bake uncovered for about 45 minutes, until the meat is cooked through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 186 | ||
Calories from Fat: 79 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 201.8mg | 62 % | |
Sodium 156.9mg | 5 % | |
Potassium 216.1mg | 6 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 11.6g | ||
Protein 14.4g | 21 % | |
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: 186
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