Stuffed Cabbage Rolls

Theodora's
Recipes

Yield: 100	Portion: 2 Rolls
Calories:	325 cal
Carbohydrates:	25 g
Protein:	27 g
Fat:	13 g
Cholesterol:	85 mg
Sodium:	751 mg
Calcium:	80 mg

Ingredient	Weight	Measure	Issue
BEEF BROTH		2 qts
TOMATO PASTE,CANNED	5-3/4 lbs	2 qts 2 cup
SUGAR,GRANULATED	1-1/2 lbs	3-1/2 cup
JUICE,LEMON	1-1/8 lbs	2 cup
CABBAGE,GREEN,FRESH,HEAD	24 lbs	9 gal 2-7/8 qts	30 lbs
WATER,BOILING	25-1/8 lbs	3 gal
SALT	1/2 oz	3/8 tsp
BEEF,GROUND,BULK,RAW,90% LEAN	24 lbs
STEAMED RICE		3 qts
ONIONS,FRESH,CHOPPED	3-1/2 lbs	2 qts 2 cup	3-7/8 lbs
CATSUP	1 lbs	2 cup
WORCESTERSHIRE SAUCE	8-1/2 oz	1 cup
PEPPER,BLACK,GROUND	2/3 oz	3 tbsp
GARLIC POWDER	1/8 oz	1/8 tsp
SALT	1-7/8 oz	3 tbsp

Method:

1
Prepare broth according to package directions. Blend in tomato paste, sugar and lemon juice. Set aside for use in Step 8.
2
Add cabbage to boiling salted water in steam-jacketed kettle or stock pot; cover; cook 10 minutes or until leaves are pliable.
3
Drain well; separate 200 leaves; remove larger ribs; set aside for use in Step 6.
4
Shred remaining cabbage coarsely. Set aside for use in Step 7.
5
Combine beef, cooked rice, onions, catsup, Worcestershire sauce, salt, pepper, and garlic. Mix lightly but thoroughly.
6
Place 1/4 cup meat mixture on each cabbage leaf. Fold sides of leaf over mixture; roll tightly.
7
Place 25 cabbage rolls seam side down in each pan. Spread shredded cabbage evenly over rolls in each steam table pan.
8
Pour 2-1/2 cups sauce over cabbage in each pan.
Using a convection oven, bake 1 hour at 325 F. on high fan, closed vent or until cabbage is tender and beef is done. CCP: Internal
9
temperature must reach 155 F. or higher for 15 seconds. Skim off excess fat. CCP: Hold for service at 140 F. or higher.

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Source: U.S. Department of Defence




Stuffed Cabbage Rolls Source: U.S. Department of Defence