Ingredients
4
4 servings
- •1 small head cabbage, roughly chopped
- •1 lb lean ground beef
- •1 small onion, finely chopped
- •½ black pepper
- •1 carton beef stock
- •½ cup brown sugar
- •½ cup white rice, uncooked
- •1 can tomato puree
- •¼ cup vinegar
Instructions
- Place ⅓ of cabbage in the bottom of a Dutch oven or large pot.
- In a bowl combine the meat, rice, onion, and pepper. Form the mixture into small meatballs and place ½ of the meatballs on top of the cabbage.
- Cover with ⅓ of cabbage, then place the rest of the meatballs over the cabbage. Cover with the remaining cabbage.
- Pour the brown sugar, tomato purée, vinegar and stock over the top of the layered cabbage and meatballs and bring the mixture to a boil.
- Reduce heat, cover, and simmer for ½ hour or until the meat is cooked through and the cabbage is tender.
- Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 627
- Carbohydrate: 73g
- Fat: 14g
- Fiber: 8g
- Protein: 39g
- Sugar: 38g
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