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4 Serves
59 Mins
5 g
40 g
9 g
Bring a large pot of water to a boil and blanch the cabbage leaves until pliable, then drain and set aside.
Ingredients, vitamins, and health benefits
Cabbage Leaves
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Vitamin K
83 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
193 mg / 4,700 mgSodium
118 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a mixing bowl, combine the cooked rice, fresh herbs, tomato paste, olive oil, salt, and pepper to create the filling.
Place a small amount of filling on each cabbage leaf, roll tightly, and arrange the rolls in a Dutch oven.
Pour the tomato-based broth over the rolls and simmer on the stove until the rice is fully cooked and the cabbage is tender.
Olive Oil
Salt And Pepper
Tomato Paste
Fresh Parsley
Fresh Dill
Rice
Vitamin A
21 µg / 900 µgVitamin C
20 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
83 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
193 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36
g65
g10
g
French
IndianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g