Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- =
- 1 medium cabbage, leaves boiled in water
- 1/ 2 pound ground beef or lamb
- 1/2 cup olive oil
- 2 medium tomatoes, cubed
- 6 cloves of garlic, chopped
- 2 long green pepper, chopped
- 1/3 cup chopped parsley
- 1 tsp red pepper paste
- 2 cups of rice
- =
Directions
Boil the cabbage leaves in water for 20-25 minutes. Mix all other ingredients. Take one cabbage leaf, put about 1-2 tbs of rice mix in the middle fold 1/2 inch of two longer side edges towards the middle than roll the cabbage up. In a shallow large saucepan place the stuffed cabbages, folding the loose edge under. Pour hot water with salt and pepper, enough to cover all stuffed cabbages. Serve it hot with fresh lemon juice.