- Beef Cabbage Roll-Ups.jpg (26.27 KiB) Viewed 494 times
Preparation Time: 30 minutes
Cooking time: 30 minutes
Serves: 6 (quantity)
If served as quantity 2 per portion, provides 251 cals, 11g fat (of which 3g saturates), 8g sugar and 0.6g salt per portion.
Ingredients
- 1 head cabbage
- 1 large potato, peeled and shredded
- 1 large carrot, shredded
- ½ cup finely chopped celery
- ½ cup finely chopped green pepper
- ½ cup finely chopped onion
- 2 large eggs, lightly beaten
- 2 garlic cloves, minced
- ¾ tsp salt
- ½ tsp pepper
- 455g (1lb) lean ground beef (90% lean)
- 230g (8oz) tinned tomato sauce
- ½ tsp dried basil
- ½ tsp dried parsley flakes
Method
1. Pre-heat the oven to 180°C/Fan 160°C/Gas Mark 4. Cook cabbage in boiling water just until the leaves fall off head. When cool enough to handle, use a V-shaped cut to remove the think vein from the bottom of 12 large leaves; set aside. The remaining cabbage is not wasted, and can be refrigerated for use at another time.
2. In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix lightly but thoroughly.
3. Place in a greased 13in x 9in baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake until a thermometer reads 160° and cabbage is tender, 30-35 minutes.
Note: The image shows the beef cabbage rolls served on a bed of rice which is not included in the recipe.
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