Directions:
- In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 14-16 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
- In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture; mix well. Shape into 2-in. balls. Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks.
- Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.83 Kcal (1276 kJ) | ||
| Calories from fat | 70.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 12% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 468.67mg | 20% | |
| Potassium | 821.67mg | 17% | |
| Total Carbs | 32.07g | 11% | |
| Sugars | 9.36g | 37% | |
| Dietary Fiber | 9.45g | 38% | |
| Protein | 29.27g | 59% | |
| Vitamin C | 86.2mg | 144% | |
| Iron | 2.1mg | 12% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 77.9 Kcal (326 kJ) | ||
| Calories from fat | 17.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 12% | |
|---|---|---|---|
| Cholesterol | 20.86mg | 27% | |
| Sodium | 119.77mg | 20% | |
| Potassium | 209.98mg | 17% | |
| Total Carbs | 8.19g | 11% | |
| Sugars | 2.39g | 37% | |
| Dietary Fiber | 2.42g | 38% | |
| Protein | 7.48g | 59% | |
| Vitamin C | 22mg | 144% | |
| Iron | 0.5mg | 12% | |
| Calcium | 32.4mg | 13% | |
* 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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