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

  Crushed, canned

  2 can (15 oz) or 850g

• White rice

  Long-grain, regular, raw, unenriched

  1 cup or 185g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Pasta with tomato sauce

  No meat, canned

  1 ¹³⁄₁₆ cup or 440g

• Tomato soup

  Canned, condensed

  100g

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 913 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 Nilsson for SpendWithPennies.com (source: http://www.spendwithpennies.com/easy-cabbage-rolls/)

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