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Ingredients
- 1 beaten egg
- 1/4 c. finely minced onion
- 1 teaspoon Worcestershire sauce
- Dash pepper
- 1 (15 1/2 ounce.) can salmon, liquid removed, flaked & skin & bones removed
- 3/4 c. cooked rice
Directions
- In a mixing bowl combine the beaten egg, minced onion, Worcestershire sauce and dash pepper. Add in flaked salmon and cooked rice; mix well. Boiling water
- Cut out the heavy center rib of each cabbage leaf, keeping each leaf in 1 piece. Immerse cabbage leaves in boiling water for 2-3 min or possibly till limp; drain on paper toweling. Place about 1/3 c. of salmon mix on each leaf; mix in sides and tuck ends under. Place 2 rolls, seam side down, in each of 4 shallow individual baking dishes. Set aside. 2/3 c. skim lowfat milk 1 teaspoon cornstarch 1/4 teaspoon dry dillweed 1/4 teaspoon salt Dash pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 2 servings | |
| Calories 430 | |
| Calories from Fat 121 | 28% |
| Total Fat 13.44g | 17% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 281mg | 94% |
| Sodium 975mg | 41% |
| Potassium 813mg | 23% |
| Total Carbs 19.13g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.25g | 1% |
| Protein 57.46g | 92% |
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