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Stuffed Cabbage Leaves Recipe
|Ground pork/Beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed beef broth||10 1⁄2 Ounce (1 Can, Bouillon)|
|Regular rice||1⁄2 Cup (8 tbs), uncooked|
|Grated lemon peel||1⁄2 Teaspoon|
|Chopped apple||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Dried mint leaves||1⁄2 Teaspoon, crushed|
|Cabbage head||1 Medium|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2190 Calories from Fat 1046
% Daily Value*
Total Fat 116 g178.8%
Saturated Fat 37.6 g188.1%
Trans Fat 0 g
Cholesterol 326.6 mg
Sodium 4010.6 mg167.1%
Total Carbohydrates 178 g59.3%
Dietary Fiber 25.1 g100.3%
Sugars 59.6 g
Protein 110 g219.4%
Vitamin A 62.5% Vitamin C 399.6%
Calcium 40.9% Iron 68.5%
*Based on a 2000 Calorie diet
Pour off fat.
Add beef broth, rice and lemon peel.
Heat to boiling.
Reduce heat to low.
Cover; simmer 20 to 25 minutes or until rice is tender (add a little water during cooking if mixture becomes dry).
Remove from heat.
Stir in apple, walnuts, parsley and mint.
Meanwhile, in 4-quart saucepan over high heat, heat about 6 cups water to boiling.
Add whole head of cabbage to boiling water.
Reduce heat to low.
Cover; simmer 1 to 2 minutes or until outer leaves are softened.
Remove cabbage from water.
Carefully remove 6 outer leaves.
Reserve remaining cabbage for another use.
Drain cabbage leaves on paper towels.
Lay leaves flat on cutting board and cut out any tough stems.
Spoon about 3/4 cup pork filling into center of one leaf.
Fold in sides, then roll up from stem end to form a bundle.
Repeat procedure with remaining leaves and filling.
In medium bowl, stir together tomato soup, lemon juice and cinnamon.
Pour 1/2 of the soup mixture into 12-by 8-inch baking dish.
Place cabbage rolls, seam side down, in prepared dish.
Pour remaining soup mixture over all.
Cover with foil.
Bake at 350 °F. 35 minutes or until heated through.