.jpg&w=3840&q=75)
6 Serves
59 Mins
Prepare the cabbage leaves by carefully separating them from the head and trimming the thick stems using a chef's knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
40 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
204 mg / 1,250 mgPotassium
417 mg / 4,700 mgSodium
779 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
47 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a large mixing bowl, combine the ground meat filling with rice and seasonings, mixing thoroughly with your hands.
Place a portion of the filling onto each cabbage leaf, fold in the sides, and roll tightly into a compact cylinder.
Heat olive oil in a large Dutch oven over medium heat and arrange the cabbage rolls snugly inside.
Add enough hot water to cover the rolls, season with salt and pepper, and simmer until the cabbage is tender.
9
g62
g7
g
Polish
Egyptian