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Ingredients
- 1 beaten egg
- 2 tbsp. finely minced onion
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon pepper
- 1 (7 3/4 ounce.) can salmon, liquid removed, boned & flaked
- 2/3 c. cooked rice
- 4 lg. cabbage leaves
- 2/3 c. lowfat milk
- 2 teaspoon cornstarch
- 1/4 teaspoon dill weed
- 1/8 teaspoon salt
Directions
- In small mixing bowl combine egg, onion, Worcestershire sauce and pepper; add in salmon and rice. Mix well. Immerse cabbage leaves in boiling water till limp and bright green. Remove heavy center rib but leave in one piece. Place a large heaping spoon of mix on leaf. Fold sides and ends over filling. Place cabbage rolls side seam down in a pie tin. Bake, covered with foil at 375 degrees for 30 to 35 min. Serve with a dill sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4565g | |
| Calories 1612 | |
| Calories from Fat 189 | 12% |
| Total Fat 21.35g | 27% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 382mg | 127% |
| Sodium 2116mg | 88% |
| Potassium 7926mg | 226% |
| Total Carbs 277.73g | 74% |
| Dietary Fiber 100.7g | 336% |
| Sugars 137.99g | 92% |
| Protein 118.16g | 189% |
