Boil cabbage only until outer leaves fall off the head. (About 3 minutes). Remove cabbage from water and remove as many leaves as will come off easily. Reserve 14-16 large leaves for the rolls. Return the cabbage to the water if more leaves are needed.
Remove the thick vine from each leaf.
In a bowl, combine 8 oz of tomato sauce, onion, rice, chilli powder, salt and garlic and beef. Mix well.
Shape mixture into 2-in balls.
Place one meatball onto each cabbage leaf; fold in the sides. Roll rest of leaf.
secure with toothpicks.
Place in 5 qt slowcooker.
Pour remaining tomato sauce over cabbage rolls.
Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (338g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 8 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 634mg||22 %|
|Potassium 788.7mg||21 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 17.9g|
|Protein 5g||7 %|
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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: 116
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