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6 Serves
80 Mins
Prepare the filling by mixing the ground meat, rice, finely chopped onion, and seasonings in a large bowl.
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IndianVitamin K
12 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
42 µg / 400 µgCalcium
44 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
214 mg / 1,250 mgPotassium
459 mg / 4,700 mgSodium
1122 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
6 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Carefully separate the sauerkraut leaves and trim the thick stems. Place a spoonful of the meat mixture onto each leaf and roll tightly, tucking in the sides.
Heat olive oil in a large pot or Dutch oven over medium heat. Arrange the cabbage rolls in the pot, layering them with additional sauerkraut.
Cover the rolls with water or broth, bring to a gentle simmer, and cook covered for 40 minutes until the meat is tender and the flavors have melded.
39
g6
g19
g
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