For the Filling:
1 lb ground beef
¼ cup rice, uncooked
1 egg
1 red onion, roughly 5 oz, grated
1 carrot, roughly 4 oz, grated
¼ tsp salt
For the Sauce:
¼ cup apple cider vinegar
½ cup brown sugar
1 cup tomato juice
For the Stuffed Rolls:
12 cabbage leaves, roughly from 1 lb cabbage
To Serve:
parsley, chopped
Preheat your oven to 350 degrees F.
Combine all ingredients for the filling then shape this mixture into roughly 12 ounce balls.
Combine all ingredients for the sauce then set aside.
Blanch the cabbage leaves by covering them with boiling water and letting them soak for approximately 60 seconds or until pliable.
Place a ball of meat mixture in the center of each leaf and roll, tucking ends securely.
Place close together in a roasting pan and cover with sauce.
Cover with foil, and braise in the oven for roughly 40 minutes or until done.
Increase oven temperature to 400 degrees F then discard the foil, and broil the cabbage leaves for roughly 15 minutes or until golden brown on top.
Pour sauce on top and garnish with chopped parsley and serve.
Sugar: 21g
:
Calcium: 91mg
Calories: 330kcal
Carbohydrates: 31g
Cholesterol: 81mg
Fat: 16g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 1g
Potassium: 540mg
Protein: 16g
Saturated Fat: 6g
Sodium: 181mg
Trans Fat: 1g
Vitamin A: 2099IU
Vitamin C: 24mg
