Try this Lebanese Cabbage Rolls recipe, or contribute your own.
Suggest a better descriptionWash rice and drain. Add meat and 1 cup tomatoes or 1/2 can paste. Add salt, pepper and spices. This is the filling. Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp. Cook all leaves then let drain. Trim leaves of heavy stems. Reserve stems and put in bottom of saucepan. On each leaf place 1 heaping tbsp. of filling and roll firmly. Place cabbage rolls neatly in rows making several layers. Place garlic buds among leaves as you roll. Add 1 cup tomatoes and enough hot water to cover rolls. Sprinkle 1/2 tsp. salt over all. Cook 45 minutes to 1 hour. During last 15 minutes of cooking, add the juice of 2 lemons. Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
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Serving Size: 1 Serving (4861g) | ||
Recipe Makes: 1 | ||
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Calories: 2882 | ||
Calories from Fat: 859 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.4g | 127 % | |
Saturated Fat 36.1g | 180 % | |
Monounsaturated Fat 40.4g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 318.1mg | 98 % | |
Sodium 1023.4mg | 35 % | |
Potassium 8742.5mg | 230 % | |
Total Carbohydrate 400.5g | 118 % | |
Dietary Fiber 104.7g | 419 % | |
Sugars, other 295.8g | ||
Protein 142.1g | 203 % | |
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: 2882
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