To prepare cabbage:
Remove the outermost dark green leaves from the cabbage. Parboil the head of cabbage in a large pot until the outer leaves soften. Reduce heat; keep the head of cabbage in the water. As each leaf softens, carefully use a knife to cut it from the head and remove with long handled tongs. Let cool slightly, and the cut out the thick vein near the base of the leaf with a sharp kinfe. Continue until you've removed the desired number of leaves, around 12-15.
Mix ground beef, rice, cloves, butter, onion, egg, salt, pepper, sugar, sausage and water. Mix well. Pinch off about a quarter cup of the mixture and roll in parboiled cabbage leaf. Tuck ends under. Repeat with the remaining meat mixture.
Chop some of the leftover (inner leaves) of the cabbage and place in the bottom of a roasting pan, along with the rinsed & drained sauerkraut, and spread across the bottom of the pan evenly.
Mix together remaining ingredients to make the sauce.
Arrange the cabbage rolls on top of the chopped cabbage and sauerkraut. Cover with the tomato sauce. Cover the roasting pan and bake in the oven at 350 for a couple of hours.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (158g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 73 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 33.9mg||10 %|
|Sodium 171.7mg||6 %|
|Potassium 316.2mg||8 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 11.1g|
|Protein 10.4g||15 %|
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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: 169
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