Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Peppermint | 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
- 500g minced veal,
- 300g minced pork,
- 1 bunch of spring onions,
- half a cupful rice,
- one cupful yoghurt,
- parsley,
- mint,
- paprika,
- pepper,
- 30-40 vine or cabbage leaves,
- 100g butter or half a cupful of sunflower
- oil,
- salt
Directions
Fry the finely chopped onions in some of the oil and some water, stir the paprika and take off the stove.
Add the meat, rice, pepper, mint and finely chopped parsley.
Pour over warm salted water and simmer until the water has been absorbed by the rice.
Scaled the vine or cabbage leaves with salted hot water and put 1 tsp of the mixture on each leave. #Roll together and arrange in a saucepan, pour over 3/2 cupful of warm water and 1 tsp fat, close with a lid and simmer on a low fire.
When ready, pour over the beaten yoghurt and melted butter with stirred in paprika.
Serve with vegetables.
The same recipe may be used for stuffed peppers, eggplants and zucchini.
Category:Bulgarian Recipes
Category:Bulgarian Meat Dishes