savory cabbage rolls
(1 rating)
I based this on Grandma Lee's Cabbage rolls, by Jane McMillan. By making some minor changes, and scaling down to about half the volume, this creates a family dish that is low in fat and carbohydrates, making it great for diabetics and weight watchers. Thanks, Jane! Nutrition information: 1/10th of recipe = 1 serving. Each serving contains 233 calories, 6.9 g fat (1.8 g saturated), 57mg cholesterol, 633 mg sodium. 21.4 g carbohydrates, 5.9 g fiber, 6.5 g sugar. 22.9 g protein.
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(1 rating)
yield
10 serving(s)
prep time
1 Hr 15 Min
cook time
2 Hr 30 Min
Ingredients For savory cabbage rolls
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1head green cabbage
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1 lblean ground beef
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1/2 lbground pork
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1 smonion, chopped fine
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1 cminute brown rice
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2 Tbspolive oil
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6 oztomato puree, divided
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14 1/2 ozcan diced tomatoes
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27 ozcan sauerkraut
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1/4 tspsalt, or to taste
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1/2 tspblack pepper, or to taste
How To Make savory cabbage rolls
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1Wash cabbage, and run a sharp knife all around the core. Do not pull core out. Place head core-side down into a large microwaveable bowl with ½ cup water. Cover loosely with plastic wrap and cook on high (to start) 6 minutes. Steam repeatedly until you have removed all the cabbage leaves. You will have to steam a little, remove a few leaves, cover and repeat until all leaves are free. Save the inner leaves that are too small to roll, and the bits and pieces. You will use these later. You may need to remove some of the larger thicker veins so the leaves will roll.
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2Make filling: In another large bowl, combine the meats, oil, rice, 3 tbsp tomato puree, salt and pepper.
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3In each leaf, put 3 tbsp filling at the thick end in the middle of the leaf, about 1 inch from the end. Fold end over filling, tuck both sides up around filling, and roll. Repeat until leaves/filling are used.
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4In a 9x13” metal roasting pan, sprayed with nonstick spray, place a layer of the unused pieces of cabbage. This will prevent the rolls from sticking. Then put a layer of cabbage rolls to cover the bottom. Top with half the sauerkraut and all the tomatoes. Add another layer of cabbage rolls, cover with the rest of the sauerkraut, and spread the rest of the puree over the top. Add water just until you see it come up on sides of pan.
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5Cover tightly with foil and bake in a preheated 325 degree oven for 2 ½ hours. (check and adjust time) To serve, place 2-3 cabbage rolls on plate and sauerkraut-tomatoes as a bed underneath or on the side.
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6Better made the day before you use them. Next day, bake at 350 degrees until hot (about 45 minutes).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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