By Letha Cantrelle of Gibson, La., The Daily Comet.
To prepare cabbage leaves, blanch whole cabbage head in large pot of boiling water. As outer leaves get semi-tender, carefully cut away from core and remove from pot. Set aside.
You will need 20-25 leaves.
Once cooled, removed hard vein from center of leaf in āVā shape, keeping whole leaf in tack.
To prepare shrimp mixture, grind shrimp, onions, bell pepper and celery in food processor or meat grinder. Once done, in a large bowl, mix shrimp mixture with 2 cups vegetable juice, drained tomatoes with chilies and uncooked rice.
Place cooled, deveined cabbage leaf on a tray. Put approximately 1/4 cup of shrimp mixture on leaf and roll up. Secure with a toothpick.
Layer in a Dutch oven, alternating direction of layers.
Pour remaining 2 cups vegetable juice to bottom of Dutch oven. Pour tomato sauce gently over the top of cabbage rolls. Sprinkle lightly with additional seasoning.
Bake covered at 375 degrees for 1-1/2 hours.
Makes 10 to 12 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 152 | ||
Calories from Fat: 9 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 147.4mg | 45 % | |
Sodium 423.8mg | 15 % | |
Potassium 410.9mg | 11 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 15g | ||
Protein 17.8g | 25 % | |
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: 152
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