Core cabbage. Fill a large put with enough water to cover cabbage, bring to a boil and remove from heat. Place cored cabbage in hot water and soak for 20 minutes.
Combine beef, rice, garlic, onion and spices in a mixing bowl.
Remove cabbage from water and peel leafs apart. Place about a handful of beef rice mix in each leaf and roll, tucking in the ends.
In a small bowl, mix tomato paste, ketchup and water.
Place cabbages in crock pot and cover with sauce. Cook on low for 8 hours or until meat is fully cooked.
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|Serving Size: 1 Serving (1612g)|
|Recipe Makes: 4|
|Calories from Fat: 1061 (49%)|
|Amt Per Serving||% DV|
|Total Fat 117.8g||157 %|
|Saturated Fat 44g||220 %|
|Monounsaturated Fat 39.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 340.2mg||105 %|
|Sodium 7232.8mg||249 %|
|Potassium 10247.8mg||270 %|
|Total Carbohydrate 189.7g||56 %|
|Dietary Fiber 41.5g||166 %|
|Sugars, other 148.2g|
|Protein 112.6g||161 %|
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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: 2151
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