Serves: 4
1. Cover cabbage leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp. Remove leaves drain.
2. Heat oven to 350°.
3. Mix beef, rice, 1/2 cup of the tomato sauce, the salt, pepper, onion, garlic and mushrooms.
4. Place about 1/3 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased square baking dish, 8 X 8 X 2 inches.
5. Mix remaining tomato sauce, the sugar and lemon juice pour over cabbage rolls.
6. Cover and bake about 45 minutes or until beef mixture is no longer pink in center.
7. Remove cabbage rolls to platter. Pour liquid in baking dish into 1-quart saucepan. Mix cornstarch and water stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls.
NUTRITION FACTS: 1 Serving Calories 355 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 65mg Sodium 1,120mg Carbohydrate 30g (Dietary Fiber 4g) Protein 25g % DAILY VALUE: Vitamin A 10% Vitamin C 32% Calcium 6% Iron 20% DIET EXCHANGES: 1 Starch 2 Medium-Fat Meat 3 Vegetable 1 Fat
Lighter Cabbage Rolls: For 2 grams of fat and 245 calories per serving, substitute ground turkey breast for the ground beef.
Corned Beef Cabbage Rolls: Substitute 1 pound chopped cooked corned beef for the ground beef.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cabbage Rolls recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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