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Add a photoServings: 12
Ingredients
- 4 x Heads cabbage
- 1 c. Raw rice
- 1 1/2 lb Grnd chuck
- 3/4 c. Celery, minced
- 2/3 c. Bell pepper, minced
- 2 c. Onion, minced
- 1 x Chicken bouillon cube Cayenne pepper (optional) Salt & pepper
Directions
- Wash and core cabbage, saving loose leaves. Place cabbage heads in large roaster; cover with water and add in 4 Tbsp. salt. Cook till outside is tender but inside is still hard. Remove from liquid and let cold.
- Cook 1 c. rice according to package directions.
- In a large skillet add in grnd chuck and minced ingredients; brown well.
- Add in rice to this mix; salt and pepper to taste. Add in cayenne pepper if you like. Place loose cabbage leaves on bottom of large roasting pan, then arrange cabbage heads on leaves. Stuff cabbage with rice mix. (It may be necessay to cut larger holes in cabbage.)
- Dissolve chicken bouillon cube in 1 c. boiling water; pour into roaster.
- Bake covered in a 400 degree oven for 45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 217 | |
| Calories from Fat 105 | 48% |
| Total Fat 11.61g | 15% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.7g | |
| Cholesterol 40mg | 13% |
| Sodium 109mg | 5% |
| Potassium 260mg | 7% |
| Total Carbs 15.48g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.56g | 1% |
| Protein 11.68g | 19% |
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