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Beef Cabbage Roll-Ups Recipe

Beef Cabbage Roll-Ups Recipe photo by Taste of Home

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Cooking up original recipes is a hobby of mine. My version of classic cabbage rolls is delicious served over rice or noodles. Other pastimes include raising flowers and tomatoes, decorating cakes and baking for my two children and five grandkids.

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Beef Cabbage Roll-Ups Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

1 head cabbage
1 large potato, peeled and shredded
1 large carrot, shredded
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 eggs, lightly beaten
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2 cans (8 ounces each) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

Directions

Cook cabbage in boiling water just until the leaves fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside. (Refrigerate remaining cabbage for another use.)
In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well.
Shape into 12 logs. Place one log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.
Place in a greased 13-in. x 9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160° and cabbage is tender. Yield: 6 servings.

Nutritional Facts 1 serving (2 each) equals 251 calories, 8 g fat (3 g saturated fat), 108 mg cholesterol, 584 mg sodium, 25 g carbohydrate, 6 g fiber, 21 g protein.

Originally published as Beef Cabbage Roll-Ups in Country Woman September/October 2003, p31

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Beef Cabbage Roll-Ups

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Reviewed on Jun. 04, 2010 by sfprincess

I used ground turkey instead of beef and I wouldn't recommend it. The turkey makes it too bland. Something else to consider, this recipe takes longer than 30 minutes to prep -- I'd say more like 45-60 minutes unless you have help. In general though, it was unique and delicious :).

Reviewed on Jun. 19, 2009 by mprk2b7w

I originally found this recipie in yur simple Italian cooking mag. It is wonderful. I also addapted it to a slow cooker so I can go off for the day and come home to a wonderful smelling home and dinner almost ready.

Joyce

Beaverton, Oregon