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Cabbage Rolls On Skewers Recipe
|Butter||15 Milliliter (1 Tablespoon)|
|Ground pork||1⁄2 Pound (250 Grams)|
|Ground veal||1⁄2 Pound (250 Grams)|
|Ground clove||1⁄4 Teaspoon|
|Grated cheddar cheese||125 Milliliter (1/2 Cup)|
|Chopped onion||125 Milliliter (1/2 Cup)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Sour cream||15 Milliliter (1 Tablespoon)|
|Egg||1 , lightly beaten|
|Cabbage leaves||8 Large, blanched|
Serving size: Complete recipe
Calories 3486 Calories from Fat 1173
% Daily Value*
Total Fat 132 g202.4%
Saturated Fat 64.6 g322.8%
Trans Fat 0 g
Cholesterol 734.7 mg
Sodium 2909.5 mg121.2%
Total Carbohydrates 433 g144.3%
Dietary Fiber 183.6 g734.3%
Sugars 237 g
Protein 210 g419.9%
Vitamin A 229.9% Vitamin C 4446.9%
Calcium 394.5% Iron 223.7%
*Based on a 2000 Calorie diet
When hot, brown pork and veal 4 to 5 minutes over medium heat; season with paprika and clove.
Transfer meat to bowl and add remaining ingredients except cabbage leaves.
Mix until well combined, cover and chill 1 hour.
Lay cabbage leaves flat and spread about 3 tbsp (45 ml) of meat mixture over each leaf.
Roll fairly tight and tuck in ends.
Place tube-like rolls on plate and weight down with another plate; chill 15 minutes.
Cut each cabbage roll into 3 pieces and carefully thread on skewers.
Broil 6 to 8 minutes in oven 6 in (15 cm) from top element; turn skewers over once.