Try this Vegetarian Stuffed Cabbage recipe, or contribute your own.
Suggest a better description2 Rolls = 1 Serving As Entree; 1 Roll = 1 Serving As Side Dish METHOD: Add the oil to a large nonstick skillet. Saute the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots, and rutabaga and saute for about 3 minutes. Stir in the spinach and zucchini; add the rice, seasonings, and parsley. Taste and adjust seasonings. Place about 1/3 cup of the vegetable mixture on each of 12 cabbage leaves at the stem end. Roll up, tucking in the sides. Cover with foil and bake in a 350-degree F. oven for about 1-1/2 hours or until cooked through. Prepare a sauce by sauteing the tomatoes in the oil for about 3 to 5 minutes; set aside. TO SERVE: Spoon the hot tomato sauce over the cabbage rolls; add a dollop of yogurt and sprinkle with chopped fresh dill or chives. Serve with mashed or boiled potatoes. Per Serving: 5.3 gm total fat, .76 mg saturated fat, 8.7 gm fiber, 208 calories, 0 mg cholesterol, 21.1% fat, 145 mg sodium, 48 cal. from fat. Posted to EAT-L Digest 28 Sep 96 From: Pat Gold
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Serving Size: 1 Cabbage ro (733g) | ||
Recipe Makes: 12 | ||
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Calories: 254 | ||
Calories from Fat: 80 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0.4mg | 0 % | |
Sodium 1866.6mg | 64 % | |
Potassium 801.5mg | 21 % | |
Total Carbohydrate 39.2g | 12 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 34.2g | ||
Protein 6.8g | 10 % | |
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: 254
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