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6 Serves
87 Mins
Bring a large pot of water to a boil and carefully blanch the whole head of green cabbage until the leaves are pliable, then remove and set aside to cool.
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MalaysianVitamin E
2 mg / 15 mgVitamin K
11 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
14 µg / 400 µgCalcium
37 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
221 mg / 1,250 mgPotassium
585 mg / 4,700 mgSodium
1521 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
29 µg / 55 µgFiber
2 g / 28 gSugar
11 g / 50 gSaturated Fat
7 g / 20 gCholesterol
71 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a mixing bowl, combine the ground meat, cooked rice, salt, and black pepper to create the filling.
Place a portion of the filling onto each cabbage leaf, fold in the sides, and roll tightly to secure.
Heat olive oil in a large Dutch oven and sear the cabbage rolls on all sides until lightly browned.
Pour the tomato sauce over the rolls, cover, and simmer on the stove until the cabbage is tender and the filling is cooked through.
12
g59
g30
g
32
g75
g33
g
Malaysian