Beef Cabbage Roll-Ups

Name: Beef Cabbage Roll-Ups
Ingredients: 1 head cabbage; 1 large potato, peeled and shredded; 1 large carrot, shredded; 1/2 cup finely chopped celery; 1/2 cup finely chopped green pepper; 1/2 cup finely chopped onion; 2 large eggs, lightly beaten; 2 garlic cloves, minced; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1 pound lean ground beef (90% lean); 2 cans (8 ounces each) tomato sauce; 1/2 teaspoon dried basil; 1/2 teaspoon dried parsley flakes

14 ingredients

4 steps

Ingredients

1 head cabbage
1 large potato, peeled and shredded
1 large carrot, shredded
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 large eggs, lightly beaten
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
2 cans (8 ounces each) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes

Directions

1

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.)
2

In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix well.
3

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.
4

Place in a greased 13x9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake at 350° until a thermometer reads 160° and cabbage is tender, 30-35 minutes.