Cabbage Rolls (Mim's)
Yield
4 servingsPrep
25 minCook
75 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
head |
|
| 1 | pound |
ground beef
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | cup |
rice
uncooked |
|
| ¼ | cup |
water
cold |
|
| 2 | each |
eggs
|
|
| 1 | can |
tomatoes
peeled in juice, crushed, 16 ounces |
*
|
| 1 | can |
tomato sauce
8 ounces |
*
|
| 4 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
freezer bag
jumbo |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
head |
|
| 453.6 | g |
ground beef
|
|
| 5 | ml |
nutmeg
|
|
| 118 | ml |
rice
uncooked |
|
| 59 | ml |
water
cold |
|
| 2 | each |
eggs
|
|
| 1 | can |
tomatoes
peeled in juice, crushed, 16 ounces |
*
|
| 1 | can |
tomato sauce
8 ounces |
*
|
| 6E+1 | ml |
brown sugar
|
|
| 15 | ml |
lemon juice
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
freezer bag
jumbo |
* |
Directions
Separate cabbage into leaves; stack loosely in large skillet and add 1 inch water.
Cover and steam cabbage leaves until soft.
Cool.
Combine ground beef, nut meg, rice, water and eggs.
Place ¼ cup meat mixture in the center of each leaf; roll up and place seam side down in baking pan.
To make sauce, mash canned tomatoes and mix with tomato sauce.
Add brown sugar, lemon juice, salt and pepper.
Pour over cabbage rolls.
To freeze: cover pan with aluminum foil.
Flash freeze; place casserole inside freezer bag.
To prepare: thaw casserole completely before cooking.
Bake covered dish in 400℉ (200℃) oven for 1 hour; remove cover and bake 15 minutes more.
