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German Cabbage Rolls

German Cabbage Rolls












Trans-fat Free, Good source of fiber


28 ounces tomatoes, canned
8 ounces tomato sauce
3 tablespoons brown sugar
3 tablespoons lemon juice
1 small onions
1 each bay leaves
½ teaspoon celery salt
½ teaspoon allspice
½ teaspoon black pepper
1 cup water
¼ cup parsley leaves
fresh, chopped
16 each cabbage leaves
2 pounds ground beef
1 cup long grain rice
1 large onions
finely chopped
½ cup parsley leaves
1 teaspoon sage
1 x black pepper
to taste


Mix sauce ingredients in saucepan and simmer 30 minutes.

Blanch large head of cabbage in boiling water for 3 minutes.

Peel off 16 leaves. (May have to dip in water again to get all leaves off).

Mix ground beef, rice, onion, parsley and spices well.

Pat down in bowl. Cut into 16 (like cutting pie).

Place meat mixture on cabbage leaf and fold up.

May need to cut a "V" at the core part of the cabbage leaf if too stiff too fold.

Place seam side down in pan.

Make all rolls.

Pour sauce over all.

Top with crushed gingersnap crumbs (12 to 14 cookies worth).

Bake covered at 350℉ (180℃) F for 1 hour.

Take cover off after first half hour.


* not incl. in nutrient facts



over 5 years

Sean made these German cabbage rolls the other day, and they came out juicy and very tasty.

The long braising in the oven made the cabbage and already-flavorful filling soak all the delicious flavors from the tomato sauce. You will have all the goodness, juiciness and yumminess in one bite.

Of course beer is a must :-)

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Nutrition Facts

Serving Size 645g (22.8 oz)
Amount per Serving
Calories 68348% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 805mg 34%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 18%
Sugars g
Protein 116g
Vitamin A 28% Vitamin C 86%
Calcium 17% Iron 53%
* based on a 2,000 calorie diet How is this calculated?


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