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Add a photoServings: 8
Ingredients
- 2 lbs grnd beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cans Van de Camp's Spanish Rice
- 2 cloves chopped garlic
- 1 large head cabbage
- 1 large can tomato juice
- 1 package kraut (from meat section)
- lowfat sour cream for garnish (adds an awesome zing)
Directions
- Preheat oven to 350°F.Gently remove leaves from head of cabbage. Cutting the base of each leaf from the core eases this.
- Place leaves in boiling water till flexible. Drain, set aside to cool.
- In a large bowl, add in beef, salt, pepper and 2 cans of Spanish rice. Mix till blended.
- Place a portion of beef mix at the base of the cabbage leaf and roll up. Place each cabbage roll into a buttered or possibly sprayed 9x12 dish with the seam of roll side down. Finish filling all leaves.
- Pour the tomato juice over the rolls, leaving 1/2 inch from top for meat juices and pile on the kraut.
- Cover with foil and bake for 1 hour. Serve with a dollop of lowfat sour cream to really add in some great taste!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 175 | 65% |
| Total Fat 19.42g | 24% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 509mg | 21% |
| Potassium 416mg | 12% |
| Total Carbs 2.75g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.08g | 1% |
| Protein 20.18g | 32% |
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