6 Serves
78 Mins
Prepare the cabbage by removing the core and blanching the head in a large pot of boiling water until the leaves are pliable.
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MalaysianVitamin E
2 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
226 mg / 1,250 mgPotassium
641 mg / 4,700 mgSodium
1518 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
7 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 gIn a bowl, combine the ground meat, cooked rice, onion, and garlic, then season the mixture with salt and black pepper.
Place a portion of the filling onto each cabbage leaf, roll tightly, and secure the edges.
Heat olive oil in a large frying pan and sear the cabbage rolls on all sides until lightly browned.
Transfer the rolls to a casserole dish, cover with tomato sauce, and bake in the oven until tender.
12
g59
g30
g
32
g75
g33
g
Malaysian