Directions:
- • Cook cabbage in boiling water just until the leaves fall off head. Cut out the thick vein from the bottom of 12 large leaves, making a V-shaped cut; set aside. (Refrigerate remaining cabbage for another use.)
- • In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well.
- • Shape into 12 logs. Place one log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.
- • Place in a greased 13-in. x 9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160° and cabbage is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.23 Kcal (918 kJ) | ||
| Calories from fat | 47.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 8% | |
|---|---|---|---|
| Cholesterol | 101.42mg | 34% | |
| Sodium | 425.23mg | 18% | |
| Potassium | 973.03mg | 21% | |
| Total Carbs | 22.63g | 8% | |
| Sugars | 10g | 40% | |
| Dietary Fiber | 7.85g | 31% | |
| Protein | 21.05g | 42% | |
| Vitamin C | 73.9mg | 123% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.9mg | 16% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 56.64 Kcal (237 kJ) | ||
| Calories from fat | 12.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 8% | |
|---|---|---|---|
| Cholesterol | 26.2mg | 34% | |
| Sodium | 109.86mg | 18% | |
| Potassium | 251.39mg | 21% | |
| Total Carbs | 5.85g | 8% | |
| Sugars | 2.58g | 40% | |
| Dietary Fiber | 2.03g | 31% | |
| Protein | 5.44g | 42% | |
| Vitamin C | 19.1mg | 123% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 16% | |
| Calcium | 27.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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