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Cabbage Rolls with Sour Cream Sauce

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Submitted by Heriette

YIELD

4 servings

PREP

15 min

COOK

35 min

READY

50 min

Ingredients

2 473
CUPS ML GROUND BEEF
or leftover meat, seasoned with salt and pepper *
¼ 59
CUP ML ONIONS
diced
½ 118
CUP ML CELERY
diced
1 237
CUP ML RICE
cooked
1 5
TEASPOON ML HORSERADISH
1 15
TABLESPOON ML PREPARED MUSTARD
1 1
EACH EACH EGGS
well beaten
6 6
LARGE LARGE CABBAGE LEAVES *
½ 118
CUP ML WATER
1 237
CUP ML SOUR CREAM

Directions

Heat oven to 350℉ (180℃).

Brown meat and onion in a heavy skillet over low heat.

Remove from heat. Mix in thoroughly celery, rice, horse-radish, mustard and egg.

Cook cabbage leaves for 3 minutes in boiling salted water.

Place meat mixture on cabbage leaves.

Roll and fasten with toothpicks.

Place close together in greased baking dish .

Pour tomato purée and water over cabbage rolls.

Cover and bake 30 minutes. Remove cabbage rolls.

Pour sour cream into liquid remaining in baking dish.

Serve over cabbage rolls.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 322 38% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 111mg 5%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 6%
Sugars g
Protein 14g
Vitamin A 11% Vitamin C 6%
Calcium 10% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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