Rice Stuffed Cabbage

Goulash.Chefs's picture

Jan. 10, 2012

Ingredients

Cabbage head 1
Eggs 2
Grated onion 4 Tablespoon
Half cooked rice 2 Cup (32 tbs)
Salt 2 Teaspoon
Seedless raisins 1 1/2 Cup (24 tbs)
Butter 4 Tablespoon
Onions 2 , sliced
Potato flour 1 Tablespoon
Boiling water 2 Cup (32 tbs)
Lemon juice 2 Tablespoon
Sugar 2 Teaspoon
Cinnamon 1/2 Teaspoon
Sour cream 1/2 Cup (8 tbs)

Directions

GETTING READY

1. Preheat oven at 350° C.

MAKING

2. In a large bowl, take cabbage.

3. Pour boiling water over it and let it be for 10 minutes.

4. Drain water. Remove the top 18 leaves or if they are not large enough, use 24.

5. In a bowl, break eggs and beat it.

6. Add grated onion, rice, 1 teaspoon salt and half the raisins, gradually while beating eggs.

7. On each cabbage leaf, place one heaped tablespoon of the mixture. Roll it up carefully.

8. In a casserole, melt butter.

9. Add onions and cabbage rolls and brown it lightly.

10. Add potato flour.

11. Add boiling water, lemon juice, sugar, cinnamon and the remaining salt and raisins.

12. Bake it in an oven at 350° C for 1 1/4 hours, basting frequently.

SERVING

13. Stir in the sour cream just before serving Rice Stuffed Cabbage.

Recipe Summary

Difficulty Level: Medium
Cook Time: 85 Minutes
Ready In: 85 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 648Calories from Fat 186

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 1070 mg44.58%

Total Carbohydrates 111 g37%

Dietary Fiber 8 g32%

Sugars 51 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet