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Stuffed Cabbage Leaves

Holidaycooking's picture
  Veal 1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)
  Boneless beef 1 Pound, cut in 1-inch. 2.5 centimeters pieces (454 Grams)
  Onion 1 Small, quartered
  Uncooked quick cooking rice 250 Milliliter (1 Cup)
  Dill weed 5 Milliliter (1 Teaspoon)
  Thyme 5 Milliliter (1 Teaspoon)
  Salt 5 Milliliter (1 Teaspoon)
  Pepper 2 Milliliter (1/2 Teaspoon)
  Cabbage leaves 12 Large
  Tomato sauce 15 Ounce (1 Can, 425 Grams)

Assemble Food Grinder with Fine Disc.
Grind veal, beef, and onion into large bowl.
Add rice and seasonings; mix well.
Rinse cabbage leaves and drop into boiling water for 1 minute, or until limp.
Drain leaves and pat dry.
Put about 1/2 cup (125 ml) meat mixture onto each leaf and fold envelope style.
Put seam side down in greased 13x9x2-inch (33x23x5 cm) baking pan.
Pour tomato sauce over cabbage rolls.
Cover pan with foil.
Bake at 350°F (180°C) for 45 minutes.

Recipe Summary

Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5598 Calories from Fat 1062

% Daily Value*

Total Fat 118 g182%

Saturated Fat 40.4 g201.8%

Trans Fat 0 g

Cholesterol 623.1 mg207.7%

Sodium 4654.6 mg193.9%

Total Carbohydrates 867 g289.1%

Dietary Fiber 291.7 g1166.9%

Sugars 373.1 g

Protein 365 g730%

Vitamin A 267.6% Vitamin C 6713.8%

Calcium 474.7% Iron 389.9%

*Based on a 2000 Calorie diet

Stuffed Cabbage Leaves Recipe