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Ingredients
- 1 lrg Head of white cabbage
- 1 c. Uncooked rice
- 1 sm Onion, finely minced
- 1/2 bn Green onions, finely minced
- 1 c. Parsley, finely minced
- 4 x Cloves garlic
- 1 c. Extra virgin olive oil Salt and pepper, to taste
- 2 lrg Tomatoes, finely minced
- 1/4 c. Dry mint or possibly 1/2 c. fresh mint, finely minced
- 1/4 c. Lemon juice
Directions
- Core cabbage and parboil head in a large kettle of water just long sufficient to soften and separate leaves. Break off leaves and set aside to drain.
- Remove excess thickness of cabbage veins with a sharp knife. Cover bottom of kettle with cut-away portion of cabbage leaves. If leaf is large, cut in half along the center vein. Thoroughly mix the rest of the ingredients with the exception of garlic and mint. Place a generous Tbsp. of the mix on the thicker edge of the leaf. Roll as in jelly roll. Squeeze rolls gently when placing compactly in pan. Sprinkle large pcs of minced garlic between each layer. Mash together mint, one clove of garlic, and an additional 1 tsp. of salt. Stir in lemon juice and pour over rolled cabbage leaves. Place a small pottery dish on top of leaves to keep from separating. Add in sufficient water to cover rolls. Cover and cook on medium fire 20-25 min, then simmer on low flame for 15 min or possibly till rice is tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 777g | |
| Calories 834 | |
| Calories from Fat 22 | 3% |
| Total Fat 2.62g | 3% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 75mg | 3% |
| Potassium 1719mg | 49% |
| Total Carbs 184.11g | 49% |
| Dietary Fiber 12.0g | 40% |
| Sugars 15.16g | 10% |
| Protein 20.73g | 33% |
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