Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Seed | not in our table | 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
- =
- 1 large head cabbage
- 1/3 cup slivered almonds
- 1/2 teaspoon fennel seeds, ground
- 1/2 teaspoon fines herbes
- 1/4 teaspoon ground thyme
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 2 tablespoons butter or margarine
- 1 1/2 cups cooked rice (cooked in chicken broth)
- 3 tablespoons dried currants
- 1 teaspoon grated lemon peel
- 2 tablespoons water
- 1 lemon, thinly sliced
- =
Directions
Wash and clean cabbage. Immerse in salted boiling water; parboil 5 to 7 minutes. Remove outer 8 leaves as they become pliable. Drain and set aside.
Cook almonds with fennel seeds, fines herbes, thyme, pepper and cinnamon in butter in large skillet over medium-high heat until almonds are light brown. Stir in rice, currants and lemon peel; remove from heat.
Spoon 1/4 cup rice mixture onto center of each cabbage leaf. Tuck in sides and roll tightly into cylinders. Place rolls in greased baking dish. Sprinkle with water; top with lemon slices. Bake, covered, at 350 degrees 20 to 25 minutes.