Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 2 quart water
- 12 large green cabbage leaves, about
- -1 pd.
- 1 cup cooked carrot, cooked
- 1/4 cup raw brown rice
- 1 egg, beaten sightly
- 1 1/2 cup tomato juice
- 1 med onion
- 1/4 tsp salt
- 1/4 tsp freshly gound pepper
- 2 cl garlic, cruched
- =
Directions
Preheat oven to 325°F. Boil 2 quarts of water in a large saucepan or dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes. Drain and cool leaves. Puree carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck ends in and roll up jelly roll style. Place seam side down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls. Cover and bake 1 hour; uncover and cook for an addional 30 minutes. Food exchanges per servings: 2 lean meat exchanges + 1 starch exchange + 1 vegetable exchange cho: 20g; pro: 16g; fat: 6g; cal: 197; low-sodium diet: omit salt. Substitute unsalted tomatoe juice and unsalted canned tomatoes.