Nutritional Info

Nutrition Facts

Serving Size 1 (158g)

Calories 227
Calories from Fat 61 (27%)
Amount Per Serving %DIV
Total Fat 6.7g 10%
Saturated Fat 2.6g 13%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 35.1mg 12%
Sodium 394.7mg 17%
Potassium 294.7mg 6%
Total Carbohydrate 18.3g 6%
Dietary Fiber 0.7g 3%
Sugars 0.5g
Protein 20.1g 40%

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Recipe Description
Cabbage rolls are a thrifty, old fashioned recipe that is very good for you. Any leftover shredded cabbage can be made into coleslaw.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1/2   head green cabbage
3/4 Pound(lb)  ground beef
1   onion, chopped
3 Clove(clv)  garlic, minced
1 Cup(c)  cooked long grain brown rice
2 Tablespoon(T)  mustard
3 Tablespoon(T)  ketchup
1   egg, beaten
1/4 Teaspoon(t)  pepper
8 Ounce(oz)  tomato sauce
10 3/4 Ounce(oz)  condensed tomato soup


Core cabbage and carefully remove 8 whole cabbage leaves from head. Soak leaves in hot water while preparing filling. Shred remaining cabbage. Set aside 2 cups to use in filling. Cook ground beef, onion and garlic in heavy skillet until beef is browned and onion and garlic are tender. Drain well. Remove from heat and add rice, mustard and ketchup and mix well. Stir in egg, pepper and shredded cabbage. Fill each cabbage leaf with filling and roll up. Pour tomato sauce into 13 by 9 inch baking pan. Arrange cabbage rolls, seam side down, in pan. Place any remaining filling around filled rolls. Pour condensed tomato soup over filled rolls. Bake at 375° F for 30 to 40 minutes, until sauce bubbles, cabbage is tender, and rolls are thoroughly heated.

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Grandma's Cabbage Rolls
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