Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/2 pounds lean ground beef
- 1 cup chopped onion
- 1 medium head cabbage (about 1-1/2 pounds) cut into 6 wedges
- 1 15-ounce can meatless spaghetti sauce
- 1/4 cup dry white wine
- 1 teaspoon garlic salt
- 1 cup (4 ounces) shredded mozzarella cheese
- 3 cups hot cooked rice
- =
Directions
Cook beef and onion in large oven-proof skillet over medium heat until meat is no longer pink and onion is tender crisp; stir frequently to crumble meat.
Arrange cabbage on top of meat mixture. Blend spaghetti sauce, wine and garlic salt; pour over cabbage. Cover tightly and bake at 350 degrees 45 minutes or until cabbage is tender. Sprinkle with cheese; cover for a few minutes to melt cheese. Serve over hot rice.