Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 48 oz cabbage
- 1 cup short grain rice
- 14 oz minced meat
- 1/4 cup lemon juice (optional)
- 1/4 cup shortening or butter
- 1/4 cup Seville orange juice
- 1 tspn salt
- a dash of ground paprika
- a dash of ground cinnamon
- a dash of ground cumin
- 3 cups water
- 1 medium head crushed garlic
- 1/2 tspn dried mint (optional)
- 1 tbsp pomegranate thickened juice
- =
Directions
Peel off cabbage leaves.
Blanch some leaves in boiling water for few minutes.
Remove with a slotted spoon and put in cold water then put in a colander.
Repeat same procedure with remaining leaves.
Mix rice with minced meat, spices and salt.
Place cabbage leaf, shiny side down, on a work surface.
Cut into 2 or 3 pieces (depending on size of leaf).
Place crosswise about a tbls of stuffing (depending on the size of leaf), and fold ends.
Roll firmly and repeat procedure with remaining leaves.
Place 1/2 cup of butter in a pot.
Pack leaf rolls close together in layers.
Invert a heavy plate on top to keep rolls in shape during cooking.
Add to pot lemon juice, Seville orange juice, 3 cups of water, pomegranate juice, garlic, dry mint, and a dash of salt.
Bring to a boil on moderate heat.
Cover pot.
Cook on low heat for 2 hours or until tender (add water if evaporated).
Serve hot accompanied by radishes.
Note: you can add some stuffed zucchini.