
Ingredients
- 1 Head Green Cabbage
- 3 Garlic Cloves
- 1 Onion Chopped
- 1 Egg
- 1 Lb 90% Lean Ground Beef
- 1 Onion Sliced
- 15 Oz Canned Tomatoes Diced
- 8 Oz Canned Tomato Sauce
- 1/4 Cup Ketchup
- 2 Tbsp Brown Sugar
- 1.5 Tbsp Lemon Juice
- 9 Ginger Snaps Ground
Instructions
-
Core cabbage and boil in large pot of salted water until leaves separate easily, about 10 minutes.
-
In a food processor, combine egg, garlic, and chopped onion. Process until minced. Pour this mixture into ground beef and stir to combine. You may need a little water to help mixture to bind.
-
Spread sliced onion on the bottom of a Dutch oven. Take a cabbage leaf, cut the center stem out, and place 1.5 tablespoons of meat mixture on leaf. Roll up cabbage folding in the sides to completely encapsulate the meat.
-
Place roll, seam side down, on top of the sliced onions in the Dutch oven. Repeat until all the filling is used.
-
In mixing bowl, combine diced tomatoes, tomato sauce, ketchup, brown sugar, lemon juice, and ginger snaps. Pour tomato gravy over the cabbage rolls. Using a spatula, make spaces between the rolls to assure the sauce reaches the bottom of the pan.
-
Bring to a simmer, and cook with cover ajar for 2 hours. Keep heat very low to assure the onions and sauce do not scorch.
-
Serve over rice.
Nutrition Info
- Calories:
- 315
- Total Fat:
- 10g
- Saturated Fat:
- 3.8g
- Sodium:
- 647mg
- Potassium:
- 920mg
- Total Carbohydrate:
- 34g
- Dietary Fiber:
- 6g
- Protein:
- 21g