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. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 247.85 Kcal (1038 kJ) | ||
| Calories from fat | 101.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 17% | |
|---|---|---|---|
| Cholesterol | 101.42mg | 34% | |
| Sodium | 574.07mg | 24% | |
| Potassium | 709.19mg | 15% | |
| Total Carbs | 19.41g | 6% | |
| Sugars | 7.92g | 32% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 18.87g | 38% | |
| Vitamin C | 69.3mg | 115% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.2mg | 12% | |
| Calcium | 102.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 77.23 Kcal (323 kJ) | ||
| Calories from fat | 31.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 17% | |
|---|---|---|---|
| Cholesterol | 31.6mg | 34% | |
| Sodium | 178.89mg | 24% | |
| Potassium | 221mg | 15% | |
| Total Carbs | 6.05g | 6% | |
| Sugars | 2.47g | 32% | |
| Dietary Fiber | 2.03g | 26% | |
| Protein | 5.88g | 38% | |
| Vitamin C | 21.6mg | 115% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 12% | |
| Calcium | 31.9mg | 10% | |
* 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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