By Andrea Solar
Cabbage Rolls with Wild Rice
11 steps
Prep:15minCook:6h
Updated at: Tue, 15 Aug 2023 20:31:15 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories311.8 kcal (16%)
Total Fat8.8 g (13%)
Carbs38.4 g (15%)
Sugars10.3 g (11%)
Protein22.4 g (45%)
Sodium763.4 mg (38%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Cabbage Rolls
6 leavescabbage
large, from a small head of cabbage, Tip, core cabbage and run head under hot water to help remove outer leaves
1 pound85% lean ground beef
1 cupdry wild rice
uncooked
1 cupyellow onion
small, diced
1 teaspoonItalian seasoning
Sauce
Instructions
To Freeze and Cook Later
Step 1
Label one freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
Step 2
2. Label the second freezer bag as the sauce for the cabbage rolls.
Step 3
3. In a large bowl, mix ingredients for cabbage roll filling and spoon equally onto cabbage leaves (about 2⁄3 cup per leaf).
Step 4
4. Tuck in sides, roll, and place in freezer bag seam-side down.
Step 5
5. To your second bag, add ingredients for sauce.
Step 6
6. Remove as much air as possible from both bags, seal, and freeze.
To Cook
Step 7
1. Thaw both bags overnight in refrigerator or in morning in water.
Step 8
2. Place cabbage rolls in crockpot and cover with sauce.
Step 9
3. Cook on “low” setting for 6 hours in a 6-quart crockpot
Step 10
*If you can’t remove your leaves in whole pieces, chop and freeze them with all of the ingredients to make “deconstructed cabbage rolls.”
Step 11
Serve with salad
Notes
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