K-Girl's Stuffed Cabbage
1 small head Cabbage
2 tbsp. Onion, minced
2 tbsp. Sweet Bell Peppers, finely minced
2 tbsp, Celery, finely minced
1 Egg, beaten
1/2 tsp. Paprika (I like Smoked, but Sweet is fine)
1/2 tsp. Allspice, ground
1/4 tsp. each Salt and Pepper
14 oz. Tomatoes - Crushed, canned
1/2 C. Chicken Broth
1 Garlic Clove, minced
1/2 lb. Ground Beef (or combination of Beef, Pork, Veal, Lamb)
Preheat tour oven to 375 degrees F
Core the cabbage and dropped into a pot of boiling water for 3-4 minutes.
Remove and drain; once cooled enough to handle, separate the leaves carefully and set aside. Any stray cabbage leaf bits can be shredded and placed into the bottom of your baking vessel to avoid any scouring of the rolls.
In a small pan, saute the onion and garlic to translucent, transfer to a mixing bowl.
To the bowl, add 1/4 cup of the crushed tomatoes, along with the remaining ingredients, minus the cabbage; combine well.
Fill the middle of each cabbage leaf with just enough filling and fold into a burrito like shape.
In your baking dish, place all of the cabbage rolls, seam side down; carefully pour in to the bottom of the dish the broth. Top the rolls with the remaining crushed tomatoes. Cover the dish tightly with tin foil and bake for 40 minutes. Uncover and continue to bake for another 10 minutes.
Serve warm with your choice of side dishes.
Amount Per Serving
Total Fat 3 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 19 mg
Sodium 173 mg
Potassium 199 mg
Total Carbohydrate 6 g
Dietary Fiber 1 g
Sugars 1 g
Protein 8 g