Source: Family Circle


Recipe Summary

20 mins
1 hr
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Bring large pot water to boiling. Core cabbage with sharp knife. Discard any coarse outer leaves. Place cabbage, stem end down, in boiling water. Cook 6 minutes. Carefully remove cabbage. When cool enough to handle, remove 16 leaves from head. Reserve remaining cabbage for other uses.

  • Heat nonstick large skillet over medium heat. Add onion, celery and bacon; cook 6 minutes or until vegetables are softened. Add beef, rosemary and marjoram; cook, breaking up meat, 8 minutes or until meat is no longer pink. Drain excess liquid from skillet. Remove from heat.

  • Coat large nonstick skillet or Dutch oven with cooking spray. Stir rice, eggs, salt and pepper into meat mixture. Spoon 1/3 cup mixture in middle of each cabbage leaf. Fold thick end over filling; fold sides over and roll up envelope style. Place rolls, seam side down, in single layer in prepared skillet or pan.

  • Combine tomato sauce, diced tomatoes, sugar and lemon juice in bowl. Spoon over cabbage rolls.

  • Cover skillet or pot. Gently simmer for 40 minutes or until cabbage is knife-tender. Serve cabbage rolls with sauce.

Nutrition Facts

452 calories; fat 23g; cholesterol 167mg; carbohydrates 38g; protein 26g; sodium 1429mg.