Recipe

Ingredient List

Process Steps

1. Preheat oven to 350°F
2. Carefully cut the head of cabbage in half and cut the "stem" out of each half to make the head easier to chop.
3. Slice each half into about 1 inch slices.
4. After the half head is sliced, cut the slices in half making ~4" or less long strips of cabbage.
   
5. Place all the chopped cabbage in a large bowl.
6. Carefully remove the ends off of an onion and remove the "skin" aruond the onion.
7. Cut the onion in half and slice each half into about 4 or 5 slices, then cut the slices into about 0.5" pieces.
8. Put the chopped onion in the bowl with the cabbage.
9. Open a 6oz can of tomato paste and empty it into a 4 cup or large bowl.
10. Add 2 cups of hot water to the tomato paste and stir into a smooth sauce.
11. Spoon about .5 Cup of the sauce into a 9" X 12" baking dish and spread to cover the bottom.
12. Crumble the ground beef into a skillet or dutch oven and begin to brown it.
13. Once it has begun browning, add 1 Tablespoon Italian seasoning and 2 teaspoons of Greek seasoning.  Stir and continrue browning.
14. Once the beef is browned, drain the oil and drippings and put the drained beef into the bowl with the cabbage and onion.
15. Stir the mixture well.
16. Add the tomato sauce and stir well.
17. Add the parboiled rice and stir well.
18. Pour the mixture into the 9" X 12" baking dish.
19. Put chicken bullion into a 2 Cup measuring cup, add 2 Cups hot water and stir to mix.
20. Pour the chicken bullion broth over the top of the casserole.
21. Dust the top with 2 Tablespoons Italian seasoning and 2 teaspoons Greek seasoning.
22. Cover with foil, place in a preheated 350°F oven.
23. Bake for 1 hour.
24. Remove, uncover, stir, recover, and bake about another 20 minutes until the cabbage is tender.
25. Remove, uncover, and let sit for about 5 or 10  minutes.
26. Serve

Makes 8 servings

Carb Info

Carbohydrate Info

Total Carbs = 66g

Carbs Per Serving = 66g / 8 serving =

~8.25g of carbohydrates per Cabbage Roll Casserole Serving