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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 head(s) cabbage |
1 large potato, peeled and shredded |
1 large carrot, shredded |
1/2 cup(s) finely chopped celery |
1/2 cup(s) finely chopped green pepper |
1/2 cup(s) finely chopped onion |
2 eggs, lightly beaten |
2 garlic cloves, minced |
3/4 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 pound(s) lean ground beef (90% lean) |
2 8-ounce can(s) tomato sauce |
1/2 teaspoon(s) dried basil |
1/2 teaspoon(s) dried parsley flakes |
Directions:
1. • 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.)
2. • In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well.
3. • 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.
4. • 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.
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