4 Serves
80 Mins
Bring a large pot of salted water to a boil and blanch the cabbage leaves until pliable, then drain and set aside.
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MalaysianVitamin K
51 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
68 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
398 mg / 1,250 mgPotassium
988 mg / 4,700 mgSodium
1926 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
10 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
35 gAlcohol
0 g
In a mixing bowl, combine the ground meat, rice, onion, garlic, and seasonings to create the filling.
Place a spoonful of the filling onto each cabbage leaf, roll tightly, and secure if necessary.
Heat olive oil in a large pot or Dutch oven and arrange the cabbage rolls inside, then pour over the tomato sauce and simmer until cooked through.
22
g157
g28
g
Indian
Colombian