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Stuffed Cabbage Leaves Recipe
|Onion||1 , chopped|
|Ginger root||5 Gram, peeled and chopped (1 Centimeter)|
|Minced lamb||450 Gram|
|Long grain rice||75 Gram|
|Tomatoes||2 , skinned and chopped|
|Lemons||2 , rind grated, juiced|
Serving size: Complete recipe
Calories 2276 Calories from Fat 1409
% Daily Value*
Total Fat 158 g243.1%
Saturated Fat 54 g270.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 511 mg21.3%
Total Carbohydrates 138 g45.9%
Dietary Fiber 24.4 g97.7%
Sugars 38.5 g
Protein 91 g182.4%
Vitamin A 51.5% Vitamin C 525.4%
Calcium 34.4% Iron 37.9%
*Based on a 2000 Calorie diet
Place the cabbage in a large pan, cover with water and bring to the boil.
Remove from the heat, cover and leave for 15 minutes; drain.
Fry the onion in 2 tblspn of the oil until soft.
Add the ginger and turmeric and fry for 1 minute.
Add the lamb and fry briefly until brown.
Cool slightly, then mix with the remaining ingredients, minus the water.
Carefully remove 12 inner leaves of the cabbage.
Divide the meat mixture between these, gently squeezing out and reserving any liquid.
Shape each leaf into a packet.
Heat the remaining oil in a large frying pan, add the cabbage rolls in one layer and heat through.
Pour over the reserved liquid and water.
Cover and simmer for about 30 minutes, uncover, turn over and cook for a further 5 minutes.