REMOVE outer leaves of cabbage. PUT into pot and cover with boiling water. COOK - 10 mins. BROWN onion, meat, rice in butter Add 1 C boiling water and 8 oz. tomatoe sauce. ADD salt, pepper and savoury. BRING to boil REDUCE heat and simmer for 5 mins. DRAIN cabbage and seperate leaves. SPOON mixture onto leaf at core end. ROLL and put into heavy pot or casserole dish. POUR remaining tomatoe sauce over rolls. COVER and cook for 1 hour (in oven or stove top)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (506g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 279 (48%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 123.1mg||38 %|
|Sodium 1035.8mg||36 %|
|Potassium 1280mg||34 %|
|Total Carbohydrate 42.2g||12 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 35.6g|
|Protein 34.5g||49 %|
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: 582
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