Directions:
- Preheat oven to 350 degrees F.
- In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
- Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
- In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
- Butter a 2-quart casserole dish.
- Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
- Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
- Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
- Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.37 Kcal (851 kJ) | ||
| Calories from fat | 67.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 12% | |
|---|---|---|---|
| Cholesterol | 85.11mg | 28% | |
| Sodium | 744.98mg | 31% | |
| Potassium | 441.34mg | 9% | |
| Total Carbs | 17.5g | 6% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 16.09g | 32% | |
| Vitamin C | 42.4mg | 71% | |
| Iron | 1.7mg | 9% | |
| Calcium | 103.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 83.86 Kcal (351 kJ) | ||
| Calories from fat | 27.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 12% | |
|---|---|---|---|
| Cholesterol | 35.09mg | 28% | |
| Sodium | 307.18mg | 31% | |
| Potassium | 181.98mg | 9% | |
| Total Carbs | 7.21g | 6% | |
| Sugars | 3.67g | 36% | |
| Dietary Fiber | 1.58g | 15% | |
| Protein | 6.63g | 32% | |
| Vitamin C | 17.5mg | 71% | |
| Iron | 0.7mg | 9% | |
| Calcium | 42.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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