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6 Serves
108 Mins
Bring a large pot of lightly salted water to a boil. Submerge the head of green cabbage in the boiling water, cover the pot, and cook for 3 minutes until the leaves are pliable.
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MalaysianVitamin K
166 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
133 µg / 400 µgCalcium
129 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
495 mg / 1,250 mgPotassium
1342 mg / 4,700 mgSodium
1652 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
8 g / 28 gSugar
16 g / 50 gSaturated Fat
9 g / 20 gCholesterol
578 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Remove the cabbage from the pot and allow it to cool for 10 minutes. Carefully peel off 18 whole leaves, trimming away any thick, tough center ribs with a knife.
Finely chop the remaining cabbage and spread it evenly across the bottom of a casserole dish.
In a skillet over medium-high heat, melt the butter and sauté the onion until tender, then set aside to cool.
In a large bowl, combine the cooked onion, ground beef, ground pork, cooked rice, salt, and black pepper.
Preheat your oven to 175°C. Place 1/2 cup of the meat mixture onto each cabbage leaf, rolling them up tightly while tucking in the sides to form neat envelopes.
Arrange the cabbage rolls in the casserole dish over the chopped cabbage bed. Season the tops with additional salt and black pepper.
Whisk the tomato soup, tomato juice, and ketchup in a bowl, then pour the mixture over the cabbage rolls. Cover the dish with aluminum foil and bake for 1 hour until the cabbage is tender and the meat is fully cooked.
12
g59
g30
g
Indian