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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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

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

Nutrition Facts

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

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