Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Horseradish | 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
- 2 cups leftover meat or ground beef (seasoned with salt and pepper)
- ¼ cup diced onion
- ½ cup diced celery
- 1 cup cooked rice
- 1 teaspoon horseradish
- 1 tablespoon prepared mustard
- 1 egg, well beaten
- 6 large cabbage leaves
- ¼ cup tomato purée
- ½ cup water
- 1 cup sour cream
Directions
Heat oven to 350°F.
Brown meat and onion in a heavy skillet over low heat.
Remove from heat.
Mix in thoroughly celery, rice, horseradish, mustard and egg.
Cook cabbage leaves for 3 minutes in boiling salted water.
Place meat mixture on cabbage leaves.
Roll and fasten with toothpicks.
Place close together in greased baking dish.
Pour tomato puree and water over cabbage rolls.
Cover and bake 30 minutes.
Remove cabbage rolls.
Pour sour cream into liquid remaining in baking dish.
Serve over cabbage rolls.
Category:Cathy's Recipes
Category:Ground beef Recipes
Category:Onion Recipes
Category:Celery Recipes
Category:Rice Recipes
Category:Egg Recipes
Category:Cabbage Recipes
Category:Sour cream Recipes