Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 277
  • Fat:
  • 10 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 599 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 7 g
  • Protein:
  • 21 g


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Meatball Cabbage Rolls

Taste of Home Ground Beef Cookbook
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My mother would often have these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for week-end visits. The mouth-watering meatballs tucked inside made these stand out from any other cabbage rolls I've tried. - Betty Buckmaster, Muskogee, Oklahoma

SERVINGS: 4-6

CATEGORY: Main Dish

METHOD: Slow Cooker

TIME: Prep: 25 min. Cook: 8 hours

Ingredients:

  • 1 large head cabbage
  • 2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • 1/3 cup uncooked long grain rice
  • 2 tablespoons chili powder
  • Salt and garlic powder to taste
  • 1 pound ground beef

Directions:

In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 14-16 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
    In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture; mix well. Shape into 2-in. balls. Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.
    Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks Yield: 4-6 servings.


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