Cabbage Rolls

Ingredients

• Cabbage

  Raw

  1 head, large or 1.25kg

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Ground beef

  80% lean meat / 20% fat, raw

  ½ lb or 227g

• Onions

  Raw

  2 small or 140g

• Garlic

  Raw

  3 cloves, minced or 9g

• Dill weed

  Spices, dried

  ½ tsp or 0.5g

• Parsley

  Raw

  3 tbsp or 11g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  64 dash or 6g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Tomato sauce

  Canned

  1 ½ cup or 368g

• Tomato sauce

  Canned

  ⅓ cup or 82g

• Tomato soup

  Canned, condensed

  1 can (10.7 oz) or 303g

Directions

1. Boil cabbage leaves about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
2. Preheat oven to 350 degrees.
3. Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
4. Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper. Stir in egg.
5. Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9x13 pan.
6. Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add 1/3 cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. (See note for small leaves). Repeat with remaining cabbage.
7. Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.
8. Recipe by: Holly (source: https://www.spendwithpennies.com/easy-cabbage-rolls/)

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