Try this Stuffed Cabbage Leaves recipe, or contribute your own.
Suggest a better descriptionPre-heat the oven to 350F. Bring a large pan of water to the boil, add the cabbage leaves, bring back to the boil and cook for 1-2 minutes. Drain (reserving 1/2 pint of the cooking water) and refresh in cold water. Drain thoroughly then pat each leaf dry with a clean tea towel. Cut out the tough stalk from each leaf. In a small saucepan, heat the oil and saute the onion for 1-2 minutes to soften, stir in Bulgar wheat, apricots, carrots, raisins seasoning and the allspice and mix well together. Add the reserved cooking water and bring to the boil. Reduce the heat and simmer for 10-15 minutes until all the liquid has been absorbed. Leave to cool. Stir in the hazelnuts, soft cheese and season to taste. Divide the mixture between the cabbage leaves and fold into parcels. Arrange in a shallow oven proof dish, cover with the chopped tomatoes then cover the complete dish with foil. Cook in the oven for 30 minutes. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: 4 servings | ||
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Calories: 919 | ||
Calories from Fat: 53 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.2mg | 1 % | |
Potassium 2216mg | 58 % | |
Total Carbohydrate 232.4g | 68 % | |
Dietary Fiber 11.3g | 45 % | |
Sugars, other 221.2g | ||
Protein 9.2g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 919
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