Prep Time:
1 hr
Cook Time:
3 hrs 50 mins
Additional Time:
15 mins
Total Time:
5 hrs 5 mins
Servings:
10
Yield:
30 cabbage rolls
Ingredients
Directions
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Fill a large pot with water; bring to a boil. Add 1 head cabbage; boil until softened but still firm, about 5 minutes. Remove cabbage from pot; cool for 15 minutes. Repeat with remaining 1 head cabbage.
Add ground beef, cooked rice, ½ cup ketchup, eggs, 1 ½ teaspoons garlic powder, salt, and black pepper to a bowl; mix with your hands until well combined.
Shave a slice off large veins in center of cabbage leaves so they're easier to roll. Place a heaping spoonful filling in center of 1 leaf. Fold in left and right edges, then roll up leaf from the bottom, forming a tight cylinder. Secure with toothpicks if Bust&relativeRedirectUrl=”
data-regsource=”h2j9pq”
data-is-bookmarked=”false”
data-enable-custom-tracking=”false”
data-show-interstitial=”false”
tabindex=”0″
data-interstitial-login-text=”Continue to Save”
data-save-copy=”Save Recipe”
data-saved-copy=”Recipe Saved”
aria-label=”Save Recipe
>Save
Rate
Nutrition Facts (per serving)
| 599 | Calories |
| 18g | Fat |
| 83g | Carbs |
| 33g | Protein |
