1. In a large pot of boiling salted water, cook cabbage 15 minutes or until tender, turning often. Drain and, using tongs, gently separate leaves. When cool enough to handle, cut out thick ribs from 12 of the largest leaves, and set leaves aside.
2. Preheat oven to 400°F. In a large skillet heat oil over medium heat. Add onion, carrots, ground beef and garlic; cook until beef is browned and vegetables are tender. Drain fat. Stir in mustard seeds, brown sugar, cloves and allspice. Cook and stir 5 minutes; remove from heat and let cool.
3. Place bulgur, egg, parsley and beef mixture in a large bowl. Season with salt and pepper to taste. Working with a few leaves at a time, lay cabbage on a clean work surface, overlapping smaller leaves to form one larger leaf if necessary. Place 1/4 cup of beef mixture in the center of each cabbage leaf. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to an 8-inch square baking dish. Drizzle with broth, cover dish with foil, and bake 30 minutes. Serve warm.
- 6 g Fat
- 1.5 g Saturated Fat
- 65 mg Cholesterol
- 120 mg Sodium
- 26 g Carbohydrate
- 8 g Fiber
- 17 g Protein
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Nutritional Information
- 6 g Fat
- 1.5 g Saturated Fat
- 65 mg Cholesterol
- 120 mg Sodium
- 26 g Carbohydrate
- 8 g Fiber
- 17 g Protein
Directions
1. In a large pot of boiling salted water, cook cabbage 15 minutes or until tender, turning often. Drain and, using tongs, gently separate leaves. When cool enough to handle, cut out thick ribs from 12 of the largest leaves, and set leaves aside.
2. Preheat oven to 400°F. In a large skillet heat oil over medium heat. Add onion, carrots, ground beef and garlic; cook until beef is browned and vegetables are tender. Drain fat. Stir in mustard seeds, brown sugar, cloves and allspice. Cook and stir 5 minutes; remove from heat and let cool.
3. Place bulgur, egg, parsley and beef mixture in a large bowl. Season with salt and pepper to taste. Working with a few leaves at a time, lay cabbage on a clean work surface, overlapping smaller leaves to form one larger leaf if necessary. Place 1/4 cup of beef mixture in the center of each cabbage leaf. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to an 8-inch square baking dish. Drizzle with broth, cover dish with foil, and bake 30 minutes. Serve warm.