Stuffed Cabbage Rolls

85 MIN | 6 SERVINGS

Are you ready to celebrate "Cabbage Roll Day"? In Sweden, this savory holiday is held November 30, in honor of the favorite dish of a long-dead king. Give this All-Bran® cereal version a try and we think you'll see why!

Ingredients

1 large head green cabbage
1 pound lean ground pork
1/4 cup finely chopped onion
1 cup Kellogg's® All-Bran® Original cereal
2 egg whites
1 tablespoon chopped parsley
1 1/2 teaspoons caraway seeds (optional)
3/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz.) tomato sauce

Kellogg's® All-Bran® Original Cereal WHERE TO BUY

Directions

1. Discard wilted and damaged outer leaves of cabbage. Remove core and wash cabbage. Dip cabbage head in boiling water to loosen leaves. Carefully peel off 12 leaves. Steam leaves over small amount of water 3 minutes or until crisp-tender. Drain. Cool. Cut hard stem section out of leaf.

2. In medium fry pan, brown pork and onion. Drain thoroughly.

3. In medium bowl, combine KELLOGG'S ALL-BRAN cereal, egg whites, parsley, 1 teaspoon of the caraway seeds, salt, pepper, 3/4 cup of the tomato sauce and pork mixture.

3. Place 1/4 cup pork mixture at stem end of each leaf. Roll leaf around pork mixture. Place cabbage roll seamside down in single layer in rectangular (5 qt) baking dish. Pour remaining sauce over rolls and sprinkle with remaining caraway seeds. Cover.

4. Bake at 350°F about 40 minutes or until hot. Serve hot.