Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- =
- 16 medium cabbage leaves
- boiling water
- 1 tsp. salt per liter water
- 500 g (1 pound) ground beef
- 1 1/4 tsp. salt
- 4 tsp. potato starch
- 3-4 dl full fat milk
- 1/2 tsp. pepper
- 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 5 dl boiling, lightly-salted water
- =
Directions
Parboil the cabbage in lightly-salted boiling water about 2 minutes. Drain well. Cut out the thick stem part. Preheat the oven to 160 degrees C . Mix the ground beef with salt and potato starch. Gradually add milk and season with spices. Place a spoonful of the meat mixture onto each cabbage leaf. Wrap the leaf around the meat to form a small package. Place the cabbage rolls in a greased ovenproof dish. Pour over the water and place the dish in a water bath. Back about 30 minutes.