Violet Parcinski
Main Dishes And Casseroles
Remove as much of the bottom core of the cabbage as you can. Cook in a large pot of boiling water. Remove the leaves carefully as they become loose, and tender. Let them drain in a colander. In the mean time, cook 1 cup of rice as directed on the box, but remove it from the heat before it becomes completely cooked (a little al dente). Remove the lid, and let cool a little. In a small frying pan, melt 2 tablespoons of butter and saute 1/2 of the grated onion (1onion). Saute on medium heat for a minute to remove the raw quality. In a large bowl, combine the meat loaf mix, the sauteed onion, the rice, about 1/2 teaspoon salt, and 1/4 teaspoon pepper. A little garlic powder is also nice. Set aside.
In a large frying pan, melt 2 tablespoons butter. Add the rest of the onion (1 small onion), and saute for 1 or 2 minutes. Add the tomato paste, tomato sauce, and a pinch of sugar (about 1/4 teaspoon). Mix and simmer for a few minutes, while you assemble the cabbages.
With a paring knife, trim the hard bottom stem of the cabbage leaves (shave it down so it is level with the rest of the leaf). Put about 2 tablespoons of the rice mixture on each leaf. Starting at the bottom, roll up the leaf, and push the sides inside the leaf, to form a tight roll. Put the rolls close together in a roasting pan. Cover them with the tomato sauce mixture. For added flavor, place some spare ribs on the top. Cover and bake at 325 degrees for about 1 1/2 hours, or until the cabbages, and spare ribs are tender.
To make a lighter sauce, you can use tomato soup, or tomato juice in place of the sauce and paste.
Per serving (excluding unknown items): 167.2 Calories; 5.2g Fat (26% calories from fat); 4.1g Protein; 28.0g Carbohydrate; 12mg Cholesterol; 442mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Vegetable; 1 Fat
You can also use tomato soup or tomato juice instead of the sauce and paste. I like to use tomato juicce. It makes a lighter sauce. Also you may need to add water to the pan if the sauce reduces to much during cooking.
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Serving Size: 1 Serving (533g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 435 | ||
Calories from Fat: 139 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 63.2mg | 19 % | |
Sodium 414.7mg | 14 % | |
Potassium 976mg | 26 % | |
Total Carbohydrate 44.6g | 13 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 33.4g | ||
Protein 20.1g | 29 % | |
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: 435
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