Stuffed Cabbage Rolls-Baked

April 01, 2013

I usually make stuffed cabbage leaves in the crock pot, however on this particular day, I had a hankering for them but only had 2 hours before dinner. So I made my same basic recipe but threw it in the oven to bake. Hubby thought that the cabbage wasn’t as soft and I agree, I think that is just something you get only when you slow cook them. But that doesn’t mean we didn’t like them, because if we didn’t, I wouldn’t be sharing with you…

1/2 pound cabbage
1 1/4 pounds lean ground beef
1/4 pound pork sausage
1/2 cup raw white rice
1 egg
1/3 cup milk
Salt & pepper-to taste
1 teaspoon garlic powder
1 1/2 tablespoons garlic-grated
1/4 cups carrots=shredded
1/2 cup cabbage-raw, shredded
1 (8 ounce) cans tomato sauce
1 tablespoon brown sugar

preheat oven to 350 degrees. Cut 12 large leaves off of the cabbage head, cover leaves with boiling water, let stand until leaves are limp (about 2-3 minutes); drain. Cook rice according to package...
See the full directions on my site

Nutritions

Calories
457

Sodium
330mg
13% DV

Fat
25g
38% DV

Protein
28g
57% DV

Carbs
20g
7% DV

Fiber
2g
10% DV