Beef Cabbage Rolls
More From Sunset
Amount per serving
- Calories: 340
- Calories from fat: 23%
- Protein: 31g
- Fat: 8.8g
- Saturated fat: 3.1g
- Carbohydrate: 35g
- Fiber: 3g
- Sodium: 959mg
- Cholesterol: 65mg
- 1 head savoy cabbage (about 1 1/4 lb.)
- 1 jar (16 oz.) sauerkraut, rinsed, drained, and squeezed dry
- 1/2 teaspoon paprika
- 1 pound ground lean beef (7 to 10 percent fat)
- 3/4 cup finely chopped onion
- 1 large egg white
- 3/4 cup dried precooked white rice
- 1/4 cup chopped parsley
- 1/4 cup fine dried bread crumbs
- About 1/2 teaspoon salt
- About 1/4 teaspoon pepper
- 1 cup tomato juice
- 1 cup fat-skimmed beef broth
- Nonfat or low-fat sour cream
- 1. In a 2 1/2- to 3-inch-deep 12-inch frying pan or 5- to 6-quart pan, bring about 1 inch of water to a boil over high heat.
- 2. Cut out and discard cabbage core. Carefully separate leaves from head, keeping them whole.
- 3. Add cabbage to pan, cover, and cook until leaves are wilted, 3 to 4 minutes. Drain water from pan and fill with cold water. Drain again.
- 4. Cut thickest parts of tough stems from the 8 largest leaves; set leaves aside. Finely chop stems and remaining leaves.
- 5. In pan, mix chopped cabbage with sauerkraut and paprika; spread flat.
- 6. In a bowl, mix ground beef, onion, egg white, rice, parsley, bread crumbs, 3 tablespoons water, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 7. Mound 1/8 of the meat mixture at stem end of cupped side of each reserved cabbage leaf. Form the meat into a horizontal log 2 1/2 to 3 inches long, fold leaf sides over meat, then roll from stem end to enclose. Set rolls, seams down, on sauerkraut mixture in pan.
- 8. Mix tomato juice and broth. Pour over cabbage rolls. Cover pan and bring to a boil over high heat. Reduce heat to medium-low and simmer until meat is no longer pink in center of thickest part (cut to test), about 15 minutes.
- 9. Spoon stuffed cabbage rolls and sauerkraut mixture into shallow rimmed bowls. Add sour cream, salt, and pepper to taste.
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