- Recipes Home
- Interest Groups
Cabbage Cake Recipe
|Green cabbage leaves||4 Large|
|Green vegetables||3 Cup (48 tbs), chopped (Spinach, Sorrel, Chinese Cabbage, Leeks, Onions, Scallions)|
|Cottage cheese||2 Tablespoon|
|Mixed fresh herbs||1 Tablespoon (Chives, Parsley, Tarragon)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1670 Calories from Fat 519
% Daily Value*
Total Fat 58 g89.2%
Saturated Fat 33.6 g168.1%
Trans Fat 0 g
Cholesterol 218.4 mg
Sodium 887.4 mg37%
Total Carbohydrates 243 g80.9%
Dietary Fiber 90.4 g361.5%
Sugars 118.3 g
Protein 80 g160.8%
Vitamin A 89.2% Vitamin C 2203%
Calcium 154.3% Iron 102.3%
*Based on a 2000 Calorie diet
Blanch green vegetables for 2—3 minutes and drain.
Line a small ovenproof dish with the cabbage leaves, with the tips in the center and the base of the leaves hanging over the edge.
The leaves must be large enough to cover the contents of the pan once the filling has been added.
Mix the blanched vegetables together and spoon onto the leaves.
Combine the remaining ingredients, beating well.
Pour the filling over the vegetables and enclose with the cabbage leaves.
Preheat oven to 350°F.
Cover with foil and place in a baking dish half-filled with water.
Bake for 1 hour.
Remove and allow to rest for 15 minutes before turning it out of the dish.
Slice and serve with fresh tomato sauce.