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Stuffed Cabbage Leaves Recipe
|Veal||1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)|
|Boneless beef||1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)|
|Onion||1 Small, quartered|
|Uncooked quick cooking rice||250 Milliliter (1 Cup)|
|Dill weed||5 Milliliter (1 Teaspoon)|
|Thyme||5 Milliliter (1 Teaspoon)|
|Salt||5 Milliliter (1 Teaspoon)|
|Pepper||2 Milliliter (1/2 Teaspoon)|
|Cabbage leaves||12 Large|
|Tomato sauce||15 Ounce (1 Can, 425 Grams)|
Serving size: Complete recipe
Calories 5598 Calories from Fat 1062
% Daily Value*
Total Fat 118 g182%
Saturated Fat 40.4 g201.8%
Trans Fat 0 g
Cholesterol 623.1 mg
Sodium 4654.6 mg193.9%
Total Carbohydrates 867 g289.1%
Dietary Fiber 291.7 g1166.9%
Sugars 373.1 g
Protein 365 g730%
Vitamin A 267.6% Vitamin C 6713.8%
Calcium 474.7% Iron 389.9%
*Based on a 2000 Calorie diet
Grind veal, beef, and onion into large bowl.
Add rice and seasonings; mix well.
Rinse cabbage leaves and drop into boiling water for 1 minute, or until limp.
Drain leaves and pat dry.
Put about 1/2 cup (125 ml) meat mixture onto each leaf and fold envelope style.
Put seam side down in greased 13x9x2-inch (33x23x5 cm) baking pan.
Pour tomato sauce over cabbage rolls.
Cover pan with foil.
Bake at 350°F (180°C) for 45 minutes.