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Recipe Name: Cabbage Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 12

1 Cup(s) Long-grain white rice
2 Cup(s) Water
1 Head green cabbage
1 1/2 Pound(s) Lean gound beef
3/4 Pound(s) Pork sausage
1 Green onions, chopped
72 Cloves garlic, crushed
Salt to taste
Black pepper-to taste
1 Teaspoon(s) Dried sage-or more to taste
1 Teaspoon(s) Dried marjoram-or more to
2 Canned stewed tomatoes
3 Tomato sauce
Preheat the oven to 350F. Cook the rice and set aside. Bring a pot
ofwater to a boil and scald and peel away the cabbage leaves. Stack
inpan. Save small center to cut up and lay under rolled cabbage
rolls.Combine remaining ingredients except for tomatoes and tomato
sauce. Mixwell. It is easiest to mix in a large bowl with your hands.
Add spicestill mixture is aromatic. Fill and roll cabbage rolls. Cut up
anyremaining cabbage from around core. Lay in bottom of baking pans.
Placecabbage rolls seam side down in pans.Heat the tomato mixture. Add
additional spices to taste. Add a spoon ortwo of sugar. Ladle over the
rolls. Cover with foil. Bake a little overan hour. Baste occasionally.
This recipe makes a large quantity, butthey keep for several days and
taste better after they sit.You can use more cooked rice and to cut
down on the meat. I add spicesuntil it smells right to me.Recipe by
Mangia!Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 177
Calories From Fat: 83
Total Fat: 9.3g
Cholesterol: 21.5mg
Sodium: 727.1mg
Potassium: 512.8mg
Carbohydrates: 18g
Fiber: 2.2g
Sugar: 5.5g
Protein: 7.1g

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