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2 hours
Prep: 30 minutes
Cook: 90 minutes
683 calories per serving view nutrition facts
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| sauce | |||
| 28 | ounces | tomatoes, canned | |
| 8 | ounces | tomato sauce | |
| 3 | tablespoons | brown sugar | |
| 3 | tablespoons | lemon juice | |
| 1 | small | onion | chopped |
| 1 | each | bay leaf | |
| 1/2 | teaspoon | celery salt | |
| 1/2 | teaspoon | allspice | |
| 1/2 | teaspoon | black pepper | |
| 1 | cup | water | |
| 1/4 | cup | parsley leaves | fresh, chopped |
| rolls | |||
| 16 | each | cabbage leaves | |
| 2 | pounds | ground beef | |
| 1 | cup | rice, white | cooked |
| 1 | large | onion | finely chopped |
| 1/2 | cup | parsley leaves | chopped |
| 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 degrees F for 1 hour.
Take cover off after first half hour.
| % Daily Value* | |
| Total Fat 37.0g | 57% |
| Saturated Fat 14.0g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 805mg | 34% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 4.0g | 18% |
| Sugars 20.0g | |
| Protein 58.0g | 116% |
| Vitamin A | 28% | Vitamin C | 86% | |
| Calcium | 17% | Iron | 53% |
* 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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Here is a quick guide for help converting between Australian, British and US style measurements....
Quick and easy.I really enjoyed making them and they were equally tasty
