Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 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 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Cider | 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
- =
- 18 leaves cabbage water
- 750 g finely ground beef or ground lamb
- 1 onion, finely chopped
- 1/4 cup short-grain rice
- 1/4 cup parsley, finely chopped
- 2 tablespoons coriander, finely chopped
- 1 teaspoon turmeric salt fresh ground black pepper
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- =
Directions
Separate the leaves carefully from the head of the cabbage.
blanch in boiling water for about 5 minutes until limp.
Do not overcook.
Drain in a colander.
Cut out the thick secion[ribs], only removing the lower portion.
Combine the mince with onion, rice, herbs and turmeric.
Add 1 1/2 tsp salt and pepper to taste.
Divide mixture into 18 portions.
spread a cabbage leaf flat on the work surface and place one filling portion on the base of the leaf.
Roll once, fold in the sides and roll up into a firm package.
Repeat with remaining ingredients.
Line a heavy pan with cabbage trimmings or a well washed outer leaf.
Pack rolls in close together in layers.
Add 1 cup cold water and invert a heavy plate over the rolls.
cover, bring to a simmer and cook gently for 45 minutes.
Blend sugar and vinegar and add to pan.
tilt pan to blend liquids.
Cover and cook for a further 30 minutes.
Serve with chelou or flat bread.