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Name: Steamed Cabbage-Beef Rolls with Sauce
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 head Cabbage; 1 lb Lean ground beef; 1 1/2 c Rice cooked; 1/2 c bread crumbs Soft; 3 tb Margarine melted; 1/2 ts Salt; 1/4 ts Ground sage; 1/4 ts Black pepper; 1 ds Ground nutmeg optional; 1/2 c Yellow onions chopped

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INGREDIENTS

1 head Cabbage
1 lb Lean ground beef
1 1/2 c Rice ; cooked
1/2 c bread crumbs ; Soft
3 tb Margarine ; melted
1/2 ts Salt
1/4 ts Ground sage
1/4 ts Black pepper
1 ds Ground nutmeg ; optional
1/2 c Yellow onions ; chopped

Servings

INSTRUCTIONS

~-- Sauce: --- 4 tablespoons margarine 1/2 teaspoon chili powder 1/2 teaspoon salt 2 tablespoons all-purpose flour 2 cups tomato juice 1. Cut the core from cabbage. Under running water, carefully remove about 15 leaves to use for the recipe. Have about 2 quarts water boiling; add 1 teaspoon of salt. Dip the cabbage leaves in boiling water, 3 at a time, for about 3 minutes. Remove with tongs, drain and set aside. 2. Mix the meat, onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt. Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture on each leaf, depending on the leaf size. Put the meat near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15 rolls. 3. Place the rolls, seam side down, in a greased 2-quart casserole dish. Make two layers of the rolls. Place this dish on rack over 2 inches of simmering water in wok or large heavy pan with rack. Cover pan or wok and steam for 35-40 minutes. TOMATO SAUCE: Melt 4 tablespoons margarine in a skillet. Add the salt, chili powder and the flour. Mix to a smooth paste. Cook over high heat, stirring constantly, until mixture comes to a boil. Remove from heat and slowly stir in the tomato juice. Return to heat and cook until it boils and thickens. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Steamed Cabbage-Beef Rolls with Sauce

1 head Cabbage 
1 lb Lean ground beef 
1 1/2 c Rice cooked
1/2 c bread crumbs Soft
3 tb Margarine melted
1/2 ts Salt 
1/4 ts Ground sage 
1/4 ts Black pepper 
1 ds Ground nutmeg optional
1/2 c Yellow onions chopped

~-- Sauce: --- 4 tablespoons margarine 1/2 teaspoon chili powder 1/2  teaspoon      salt 2 tablespoons all-purpose flour 2 cups tomato juice    1. Cut the core from cabbage. Under running water, carefully remove about  15 leaves to use for the recipe. Have about 2 quarts water boiling; add 1  teaspoon of salt. Dip the cabbage leaves in boiling water, 3 at a time, for  about 3 minutes. Remove with tongs, drain and set aside. 2. Mix the meat,  onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt.  Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture on  each leaf, depending on the leaf size. Put the meat near the base of the  leaf, fold leaf up and over the meat, turning under the sides. This will  make about 15 rolls. 3. Place the rolls, seam side down, in a greased  2-quart casserole dish. Make two layers of the rolls. Place this dish on  rack over 2 inches of simmering water in wok or large heavy pan with rack.  Cover pan or wok and steam for 35-40 minutes. TOMATO SAUCE: Melt 4  tablespoons margarine in a skillet. Add the salt, chili powder and the  flour. Mix to a smooth paste. Cook over high heat, stirring constantly,  until mixture comes to a boil. Remove from heat and slowly stir in the  tomato juice. Return to heat and cook until it boils and thickens.    Recipe By     : Jo Anne Merrill    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (499g)
Recipe Makes: 6

Calories: 715
Calories from Fat: 209 (29%)

Amt Per Serving		% DV

	Total Fat 23.2g	31 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 5.4g
Cholesterol 49.8mg		15 %
Sodium 1450mg		50 %
Potassium 708.8mg		19 %
Total Carbohydrate 95.2g		28 %
	Dietary Fiber 9.4g	37 %
	Sugars, other 85.8g
Protein 30.7g		44 %
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: 715

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