Ingredients
-
⅔ cup uncooked white rice
-
1 cup water
-
2 heads cabbage, cored
-
3 pounds ground beef chuck
-
2 eggs
-
1 ½ teaspoons garlic powder
-
salt and pepper to taste
-
½ cup ketchup
-
1 onion, sliced
-
3 (28 ounce) cans crushed tomatoes
-
½ cup raisins
-
1 teaspoon citric acid powder
-
1 ½ teaspoons garlic powder
-
salt and pepper to taste
-
½ cup ketchup
-
½ cup white sugar (Optional)
-
1 cup ketchup
-
½ cup white sugar, or to taste (Optional)
Directions
-
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
-
Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
-
Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
-
Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
-
Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
-
Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
-
Cook the rolls for 3 hours, basting the rolls every half hour.
Nutrition Facts (per serving)
599 | Calories |
18g | Fat |
83g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 599 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 34% |
Cholesterol 120mg | 40% |
Sodium 1216mg | 53% |
Total Carbohydrate 83g | 30% |
Dietary Fiber 11g | 41% |
Total Sugars 45g | |
Protein 33g | 67% |
Vitamin C 117mg | 130% |
Calcium 214mg | 16% |
Iron 8mg | 42% |
Potassium 1685mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.