Cabbage Rolls

• 份量: 8 servings
• 活動時間: 45 minutes
• 總時間: 2 hours 12 minutes

食材

1 large head cabbage* ($3.36)

1 Tbsp olive oil ($0.22)

2 large onions, finely chopped ($1.40)

4 cloves garlic, minced ($0.16)

1 Tbsp Italian seasoning ($0.30)

2 tsp salt ($0.06)

2 tsp Freshly cracked black pepper, divided ($0.34)

1 lb. ground beef extra lean** ($8.46)

1 lb. ground pork ($2.27)

1 cup white rice, uncooked, rinsed & drained ($0.49)

1 28oz can tomato sauce ($1.63)

4 cups chicken broth, low sodium ($0.52)

步驟

Preheat oven to 425ºF. Bring a large stock pot with salted water to a boil. Add a head of cabbage to the pot and cook for 2 minutes. Use a large fork to partially lift the cabbage from the water, then with a paring knife, remove the softened outer leaves. Place the cabbage back in the pot and repeat until all leaves are removed.

Preheat a large skillet on medium-high heat and add the olive oil. Add the onion and garlic, and cook until translucent, stirring occasionally. Add the Italian seasoning and cook for another 30 seconds, stirring a few times. Transfer the onions and garlic to a large bowl.

To the same bowl, add the ground beef, ground pork, uncooked rice, salt, and 1 teaspoon of black pepper and mix well using your hands.

Remove the thick stem on the cabbage leaves. Lay the cabbage leaf flat, add 1/4 cup - 1/3 cup of the filling in the center, tuck in the sides and roll the cabbage up. Place the rolls with the seam side down in a large Dutch oven***. Repeat with remaining ingredients, overlapping two smaller leaves if needed to hold the filling.

In a large bowl combine the tomato sauce, chicken broth, and remaining 1 teaspoon pepper. Stir the ingredients together, pour the mixture over the cabbage rolls and cover with a lid.

Bake them for 90 minutes. Remove from the oven, let stand for 15 minutes and serve hot with sour cream and dill (optional).

營養

• 卡路里: 355 kcal
• 總脂肪: 18 g
• 鈉: 1179 mg
• 總碳水化合物: 23 g
• 膳食纖維: 5 g
• 蛋白質: 28 g