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Add a photoServings: 6
Ingredients
- 2 quart Water
- 12 lrg Green cabbage leaves, about 1 pd.
- 1 c. Cooked carrot, cooked
- 1/4 c. Raw brown rice,
- 1 x Egg, beaten sightly
- 1 1/2 c. Tomato juice,
- 1 med Onion,
- 1/4 tsp Salt
- 1/4 tsp Freshly gound pepper,
- 2 cl Garlic, cruched
Directions
- Preheat oven to 325 F. Boil 2 qts of water in a large saucepan or possibly dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat till cabbage leaves are limp but not soft, about 8 min. Drain and cold leaves. Puree carrot in blender or possibly food processor fitted with steel blade; mix with grnd beef, rice, and egg. Spoon 2 Tbsp. of the meat mix onto each leaf. Tuck ends in and roll up jelly roll style. Place seam side down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls. Cover and bake 1 hour; uncover and cook for an addional 30 min.
- Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and unsalted canned tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2423g | |
| Recipe makes 6 servings | |
| Calories 566 | |
| Calories from Fat 26 | 5% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 659mg | 27% |
| Potassium 3615mg | 103% |
| Total Carbs 127.91g | 34% |
| Dietary Fiber 51.5g | 172% |
| Sugars 67.33g | 45% |
| Protein 27.99g | 45% |
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