Directions:
- Heat oven to 350 degrees. Set aside 3- to 4-quart heavy casserole with lid.
- Cut an X about 1/2-inch deep into cabbage core. Cook in boiling salted water to cover cabbage until leaves are pliable, about 10 minutes; drain. Cool enough to handle; remove large outer leaves (about 12 leaves). Cut out thick hard veins. Chop enough of remaining cabbage to measure 1 3/4 cups using food processor. (Reserve remaining cabbage for another use.)
- Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add garlic and onion. Cook until soft, stirring often, about 6 minutes.
- Transfer to large mixing bowl. Add bread crumbs, prunes, ground meat, eggs, allspice, mustard, salt, pepper and chopped cabbage. Mix well.
- To assemble casserole, arrange three cabbage leaves to cover bottom of casserole. Add one-third of meat mixture, spreading it evenly. Layer three more leaves, covering meat. Repeat layering, ending with a layer of cabbage. Lightly compress casserole with hands.
- For sauce, mix tomatoes, brown sugar, vinegar, Worcestershire sauce and salt in processor. Pour mixture over casserole.
- Bake, covered, for 2 hours. Can be served immediately or cooled for 2 hours with cover askew at room temperature, then refrigerated up to 3 days.
- Serve hot. If refrigerated, reheat in 350-degree oven until hot, about 45 minutes. Cut into wedges; top with tomato marmalade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512 Kcal (2144 kJ) | ||
| Calories from fat | 58.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 10% | |
|---|---|---|---|
| Cholesterol | 91.09mg | 30% | |
| Sodium | 1721.34mg | 72% | |
| Potassium | 971.25mg | 21% | |
| Total Carbs | 84.29g | 28% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 14.26g | 57% | |
| Protein | 32.27g | 65% | |
| Vitamin C | 53.4mg | 89% | |
| Iron | 6.3mg | 35% | |
| Calcium | 133.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 64.11 Kcal (268 kJ) | ||
| Calories from fat | 7.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.81g | 10% | |
|---|---|---|---|
| Cholesterol | 11.4mg | 30% | |
| Sodium | 215.52mg | 72% | |
| Potassium | 121.61mg | 21% | |
| Total Carbs | 10.55g | 28% | |
| Sugars | 1.11g | 35% | |
| Dietary Fiber | 1.78g | 57% | |
| Protein | 4.04g | 65% | |
| Vitamin C | 6.7mg | 89% | |
| Iron | 0.8mg | 35% | |
| Calcium | 16.7mg | 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.
Try this similar recipes
-
Deviled Baked Steak
Beef top round steak (1 inch thick ) and 11 more.. -
Smoked Salmon and Potato Breakfast Casserole
Lightly packed) 1/2-inch cubes french baguette with crusts and 16 more.. -
Avocado Deviled Eggs
Mayonnaise, Dijon mustard, Salt, Pepper, Minced garlic and 5 more.. -
Meatballs with Spaghetti Sauce
Soft bread crumbs, Grated parmesan cheese, Milk and 20 more.. -
Meatloaf from Home
Egg yolks, Porridge oats, Carrots, peeled and grated and 18 more.. -
Cabbage Rolls
Cabbage leaves , large, Egg, beaten, Milk and 10 more.. -
Savory Meatballs
Eggs, lightly beaten, Onion, chopped, Ground mustard, Salt and 8 more.. -
Vegetarian Cabbage Rolls
Head cabbage, Water, Margarine and 10 more.. -
Cajun Deviled Eggs
Eggs, Mayonnaise, Prepared dijon-style mustard, Salt and 2 more.. -
Egg Salad
Eggs, Mayonnaise, Mustard powder, Salt, Black pepper -
Avocado Deviled Eggs
Eggs, Mayonnaise, Prepared mustard, Salt (or to taste) and 5 more.. -
Basic Deviled Eggs
Eggs, Mayonnaise, Mustard, Salt, Pepper, Paprika
Also Try
-
-
-
-
-
-
-
-
-
-
Sweet and Tangy Broccoli Salad
Bacon, Heads broccoli, cut into florets, Chopped red onion and 5 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
