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Nut Stuffed Cabbage Recipe
|Whole wheat bread crumbs/2 pieces toast||1⁄2 Cup (8 tbs) (About 2 Pieces Of Toast)|
|Poultry seasoning||1 Tablespoon|
|Onion||1 , chopped|
|Soy grits||1⁄2 Cup (8 tbs), softened in 1 cup water for 15 minutes|
|Cashews||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), diced|
|Tomatoes||4 , pureed|
|Bouillon||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1250 Calories from Fat 521
% Daily Value*
Total Fat 62 g95.3%
Saturated Fat 11.2 g56%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 511.9 mg21.3%
Total Carbohydrates 150 g50%
Dietary Fiber 38.6 g154.5%
Sugars 46.5 g
Protein 54 g108.4%
Vitamin A 115.5% Vitamin C 440.1%
Calcium 67.7% Iron 134.3%
*Based on a 2000 Calorie diet
Remove the cabbage, return 12 outer leaves to pot, cover again with boiling water, let stand covered for another 5 minutes.
Remove from water, drain.
Grate remainder of cabbage and place in bottom of a casserole.
Mix bread crumbs with poultry seasoning.
Combine onicn, bread crumbs, then add nuts, soy grits and celery.
Divide mixture onto the 12 cabbage leaves.
Fold, then roll up like cigar and tie with string.
Place fold side down in casserole.
Pour pureed tomatoes and bouillon mixed with oregano over the rolls.
Bake at 375° for one hour.