Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- 10-12 cabbage leaves
- 2 tablespoons butter or margarine
- 1 cup shredded cabbage
- 1/4 pound mushrooms, chopped
- 1/4 cup chopped onion
- 2 cups low-fat cottage cheese
- 3 eggs
- 1 tablespoon parsley
- 2 (8 oz.) cans tomato sauce
- 1 teaspoon basil
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 cup mozzarella cheese
Directions
1.Steam cabbage leaves 5 to 10 minutes or until stalk is fork tender; drain and dry.
2.Melt butter in skillet and sauté cabbage, mushrooms and onion; drain, pressing out as much moisture as possible.
3.Combine cottage cheese, eggs and parsley with cabbage mixture. Spoon cabbage filling onto center of cabbage leaves; fold up sides of leaves first, then roll from one end to the other, securing loose end with wooden pick. Place cabbage rolls in a 13x9x2-inch casserole dish.
4.Combine tomato sauce, basil, sugar and garlic powder and pour over cabbage rolls. Cover and bake at 375 degrees F. for 30 minutes. Remove cover, sprinkle with cheese and bake 5 minutes more.