Try this Savoy Cabbage Rolls recipe, or contribute your own.
Suggest a better descriptionLoosen cabbage core with paring knife. Plunge whole cabbage into pot of boiling water. Boil gently 10 minutes, or until leaves begin to soften. Drain cabbage; carefully remove large outer leaves (about 10). Shred inner leaves. While cabbage is boiling, break sausage casings and saute meat in oil until brown. Drain on paper towels. In large bowl, mix rice with sausage, scallions, celery, 1/2 cup parsley, and egg. Season to taste. Put about 2 tablespoons rice mixture in center of each leaf. Fold leaves, envelope style, and place seam side down (in one layer) in large skillet. Pour Savoy sauce over rolls. Sprinkle with shredded inner cabbage leaves. Cvoer skillet and simmer 30-40 minutes. Before serving, sprinkle with remaining one-half cup parsley. SAVOY SAUCE: Puree 1 large can peeled tomatoes in blender or food processor with 1 teaspoon sugar. Add a generous pinch of dried rosemary and thyme, or fresh herbs of your choice. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (1797g) | ||
Recipe Makes: 1 | ||
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Calories: 2470 | ||
Calories from Fat: 925 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.7g | 137 % | |
Saturated Fat 33.6g | 168 % | |
Monounsaturated Fat 48g | ||
Polyunsanturated Fat 15.3g | ||
Cholesterol 419mg | 129 % | |
Sodium 2334mg | 80 % | |
Potassium 1263.4mg | 33 % | |
Total Carbohydrate 300g | 88 % | |
Dietary Fiber 16.1g | 65 % | |
Sugars, other 283.8g | ||
Protein 75.2g | 107 % | |
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: 2470
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