Try this Greek Stuffed Cabbage recipe, or contribute your own.
Suggest a better descriptionCut the core out of the Cabbage. Place the Cabbage face down into the cooking pot with enough water to steam it. Steam the Cabbage. Shred the Zucchini, then add the salt. Mix and let stand in a bowl. Chop the Onion and Tomatoes (and carrots). Then add the Tomato Paste, Rice, and Parsley (or mint). Check the Cabbage.... the outer leaves should be done. With a fork or tongs start removing one leaf at a time... be careful not to burn yourself. Some of the inner leaves will not be done yet and will have to cook longer. This whole process should take 20 to 30 minutes. Start squeezing the water and salt out of the Zucchini. Then add the Zucchini to the Tomato Paste etc. Mix the stuffing. Stuff each Cabbage leaf with mixture. Keep in mind that rice will expand. Place each leaf (filled) in large pot with the folded side down. After rolling the leaves add a half cup of water to the pot. Cook medium to medium high for at least 1 hr. Check the stuffed cabbage by removing one and seeing if the rice is fully cooked. Garnish with lemon juice. This recipe has no added fat. Posted to fatfree digest V96 #252 From: Patrick Luis Muga
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Serving Size: 1 Serving (7672g) | ||
Recipe Makes: 1 | ||
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Calories: 8557 | ||
Calories from Fat: 170 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1416.1mg | 49 % | |
Potassium 13556.7mg | 357 % | |
Total Carbohydrate 1899.4g | 559 % | |
Dietary Fiber 176.4g | 705 % | |
Sugars, other 1723.1g | ||
Protein 206.4g | 295 % | |
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: 8557
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