Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 12 cabbage leaves
- ½ cup chopped onion
- 2 tsp salt
- 1 tsp pepper
- ½ cup milk
- 1 lb (about 500 g ) ground beef
- ¾ cup cooked rice
- 1 egg
Directions
Preheat oven to 350°F (175°C).
Put cabbage into pot of boiling water, cover, let sit for three minutes, then drain.
Combine ground beef, milk, egg, rice, onion, pepper, and salt. Divide into twelve portions.
Place 1 meat portion on each cabbage leaf.
Roll leaf around filling and fasten with toothpick .
Place the rolls in a baking dish .
Combine tomato paste, tomatoes, sugar, water, and vinegar, then pour over cabbage rolls.
Cover baking dish, and bake at 350°F (175C) for 40 minutes.
Remove cabbage rolls from pan, and take out toothpicks. Place on the serving dish
Add cornstarch and water to sauce mixture and stir together. Warm, if needed, to allow the cornstarch mixture to thicken the sauce.
Pour the completed sauce over the rolls on the serving dish.
Garnish as desired and serve.