Using paring knife, cut top core of cabbage head. Remove any damaged cabbage leaves. Place cabbage head in boiling salted water and boil for 8 minutes. Drain and separate leaves.
Combine meat, rice, onion, tomatoes, salt, pepper, parsley and 1/2 cup butter.
Place about 2 tbsp of filling in cupped part of each cabbage leaf. Loosely fold over sides of each leaf and roll up.
Pack cabbage rolls tightly into a casserole. Pour over stock and remaining butter. Bake covered at 375 for 1-1/2 hours or until tender.
Separate cabbage rolls from pan juices and arrange rolls in a deep serving dish.
Prepare Avgolemono Sauce:
Mix flour with 1/4 cup cold water and add to pan juices, stirring. Simmer for 5 minutes. Beat eggs with 2 tbsp water. Add hot sauce and lemon juice gradually. Stir sauce until it has slightly thickened. Keep heat very low and remove immediately when thickening starts.
Pour sauce over cabbage rolls and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (535g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 456 (70%)|
|Amt Per Serving||% DV|
|Total Fat 50.7g||68 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 325.8mg||100 %|
|Sodium 1342.5mg||46 %|
|Potassium 991.7mg||26 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 17.7g|
|Protein 29.1g||42 %|
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: 656
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