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1 hours
Prep: 30 minutes
Cook: 1 hours
426 calories per serving view nutrition facts
4 servings
suggest servings
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| 1 | large | cabbage | |
| 15 | ounces | tomato sauce | divided |
| 1 | pound | ground beef | |
| 4 | ounces | mushrooms, canned | canned, undrained |
| 1/2 | cup | rice | instant, uncooked |
| 1/2 | cup | onion | chopped |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | black pepper | |
| 1/8 | teaspoon | garlic powder | |
| 1 | teaspoon | sugar | |
| 1/2 | teaspoon | lemon juice | |
| 1 | tablespoon | cornstarch | |
| 1 | tablespoon | water |
Remove 10 outer leaves of cabbage.
Cover leaves with boiling water; cover and let stand 10 minutes.
Drain well.
Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well.
Place 1/2 cup meat mixture in center of each cabbage leaf.
Flod 2 opposite ends over, and place rolls, seam side down, in a lightly greased 8 inch baking dish.
Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls.
Cover and bake at 350 degrees F for 1 hour.
Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan.
Combine cornstarch and water, stirring until smooth, stir uinto tomato sauce mixture.
Bring to a boil over medium heat, stirring constantly.
Boil 1 minute.
Pour over cabbage rolls.
| % Daily Value* | |
| Total Fat 19.0g | 28% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 295mg | 12% |
| Total Carbohydrate 32.0g | 11% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.0g | |
| Protein 31.0g | 62% |
| Vitamin A | 8% | Vitamin C | 28% | |
| Calcium | 6% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Egg became scrambled in the sauce. Wouldn't use eggs for a white sauce.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
