Rice-Free Cabbage Rolls!

The best cabbage rolls I've ever tasted are those made by Scott's Step-Grandma Sue: High on meat, low on rice. Extrapolating from that principle, cutting the rice completely out of the picture can only improve on the situation. I should get her recipe and alter this one a bit more in the future, but for now, I've found one that suits our cabbage-y needs.

Ingredients

3 red onions, diced

8 cloves of garlic, minced

4.5 lbs lean ground beef

  4 eggs (optional)
1 head green cabbage

2 jars of Tomato Sauce

Tablespoon of Oregano

Pepper  to taste 

Steam cabbage in water for 8-10 minutes after removing the core. Let it cool down to the touch.

Brown beef with onion and garlic. 

If you would like to add egg, add it to the beef and onion mix after it is done browning. Add in oregano and fresh ground pepper.

Peel off leaves of the cabbage once it has cooled down.

Roll up 3 or 4 spoonfuls of beef mixture in cabbage leaves and arrange in ungreased baking tray. Pour tomato sauce on top (1/2 cup). 

Bake at 350°F for 30 minutes. Makes 4 full casserole trays 

Composition of a serving: 15 portions (2-3 rolls/portion)

Calories: 508.6 cal

Fat: 30 g (from beef, mostly drained off)

Cholesterol: 122 mg 

Sodium: 179 mg

Carbohydrates: 17.6 g

Sugar: 9.5 g

Protein: 39 g + 1.0 g w/ eggs

Fiber: 5.0 g 

Potassium: 621 mg

% Daily vitamins: 15.5% vitamin A, 15% calcium, 24% iron, 69% vitamin C