Beas Best Cabbage Rolls
Recipe: #17443
February 18, 2015
"I make these once a year in big batches and freeze them. This recipe is for approximately 24 cabbage rolls. To cook, thaw as many as you would like, place the thawed cabbage rolls in a casserole dish and cover them with tomato juice and cook them covered for 1 hour in a 375 degrees then uncover and cook for another 30 minutes. These can also be made in the crock-pot."
Ingredients
Nutritional
- Serving Size: 1 (181.8 g)
- Calories 252
- Total Fat - 16.1 g
- Saturated Fat - 5.9 g
- Cholesterol - 62.7 mg
- Sodium - 99.6 mg
- Total Carbohydrate - 8.3 g
- Dietary Fiber - 1.7 g
- Sugars - 2.5 g
- Protein - 17.5 g
- Calcium - 36.9 mg
- Iron - 1.5 mg
- Vitamin C - 19.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Bring cabbage to a boil in a large stockpot, removing leaves as they fall off into the water and are tender.
Step 2
Run under cold water and drain.
Step 3
Cut the thick membrane off back of each leaf.
Step 4
Meanwhile, mix the ground meat, onion soup mix, wine, garlic powder, allspice and the ground cloves together in a large heavy bottomed pot and cook over medium-high heat until meat is cooked through.
Step 5
Mix in the diced tomatoes and rice and allow cooling completely.
Step 6
To assemble the cabbage rolls, lay out leaves and add meat mixture in center of leaf, about 1 inch away from rolling edge, turn leaf sides over meat and roll; place these seam side down in a freezer bag in one layer and freeze.
Step 7
To cook, follow instructions in recipe intro.
Step 8
Enjoy!
Tips
No special items needed.