Try this Hungarian Stuffed Cabbage Leaves recipe, or contribute your own.
Suggest a better descriptionCore cabbage and put in boiling water. As leaves become wilted, peel them off and place on paper towels to dry. Trim out center vein of each leaf. Saute onion and garlic in butter. Add meat, rice, seasonings and stir together. Simmer 20 minutes. Place a tablespoon of this filling on each cabbage leaf and roll up leaf. Place in a pot in layers. Cover filled cabbage leaves 2/3 with water. Stir together tomato paste, sour cream, and sauerkraut. Spoon this over top. Cover and cook on simmer for 1 hour, or until rice is tender. Serves 6. Posted to EAT-L Digest by Sarah Gruenwald
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 6 | ||
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Calories: 808 | ||
Calories from Fat: 493 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 17.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 155.7mg | 48 % | |
Sodium 375mg | 13 % | |
Potassium 1314.1mg | 35 % | |
Total Carbohydrate 50.2g | 15 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 42.8g | ||
Protein 31g | 44 % | |
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: 808
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