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Cabbage Dolma

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Ingredients
  Cabbage leaves 6 Large
  Cooked rice 4 Ounce
  Very finely chopped onion 2 Teaspoon
  Minced meat 4 Ounce
  Powdered mace 1 Teaspoon
  Pepper To Taste
  Sal To Taste
  Worcester sauce 1 Tablespoon
  Stock 1⁄2 Cup (8 tbs)
  Arrowroot 1 Tablespoon
Directions

Wash and boil the cabbage leaves for 5 min in salt water.
Drain.
Mix the filling, moistening it with stock and flavouring it carefully.
Form into rolls.
Remove a little of the coarse vein of the cabbage leaves.
Wrap each roll of filling in a cabbage leaf and tie with cotton or secure with a cocktail stick.
Place in a saucepan, barely cover with stock, put on lid and simmer very gently 45 min Lift on to a hot dish and thicken stock by boiling it with blended arrowroot (1 teasp to 1/4 pt of stock).
Season carefully.
Pour sauce over cabbage rolls and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Cabbage

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1887 Calories from Fat 260

% Daily Value*

Total Fat 29 g45.3%

Saturated Fat 10.7 g53.5%

Trans Fat 0 g

Cholesterol 102.5 mg34.2%

Sodium 1434.2 mg59.8%

Total Carbohydrates 354 g118.1%

Dietary Fiber 136.8 g547.4%

Sugars 174.8 g

Protein 106 g211.2%

Vitamin A 107.1% Vitamin C 3301.1%

Calcium 219.9% Iron 160.9%

*Based on a 2000 Calorie diet

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Cabbage Dolma Recipe