Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 ea cabbage head.
- Filling:.
- 250 g pork mincemeat.
- 250 g beef mincemeat.
- 3 ea onion.
- 200 g smoked lard.
- 2 tb finely chopped parsley.
- 3 tb bread crumbs.
- 3 tb butter.
- salt.
- ground nutmeg.
- 100 g sour cream.
- =
Directions
Cook the head of a cabbage in lightly salted boiling water for 10 minutes, take out, dry a little.
Turn back the first large leaves and cut out the small ones from the middle.
For the filling:
Cube a half lard and fry with chopped onion.
Combine mincemeat with rice, breadcrumbs, spices, finely chopped cabbage leaves from the middle, onion and lard.
Sprinkle the inside of cabbage with salt, put lard pieces on the bottom and stuff with the filling.
Unbend the leaves and press tightly. Put the cabbage head on a baking sheet, add water so that the surface of the head will not burn
Fry in the oven, pouring over the jus from the sheet regularly.