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Ingredientes
- 3 lb White Cabbage Head
- 12 Tbsp. Butter
- 3 c. Onion, finely minced
- 1/4 c. Long-grain rice
- 3/4 lb Lean grnd beef
- 2 tsp Salt Freshly grnd black pepper
- 16 x Prunes, pitted and liquid removed
- 2 Tbsp. Vegetable oil
- 3 med Tomatoes, peeled and seeded
- 1 Tbsp. Flour
- 1/2 c. Lowfat sour cream
- 1/4 c. Dill weed, fresh, finely cut
- 2 c. Water
Direcciones
- Drop the cabbage into a large pot of boiling water and let it cook briskly for about 10 min. Remove cabbage (lettingthe water continue to boil) and carefully detach as many of the outer leaves as you can till it becomes difficult to separate them. Return the cabbage to the boiling water and cook for a few mnutes longer. Remove again and detach as many more leaves as you can. Repeat this process till the whole cabbage has been separated into individual leaves. (throw away the smallest innner leaves.
- (Alternate: Freeze the cabbage and separate the leaves as they thaw. R.G.)
- Bring the water to a boil in a saucepan. Add in the rice and boil briskly for about 12 min. Drain and set aside In a heavy skillet, heat 1/3 of the butter over high heat. Add in 2/3 of the onions and, stirring occasionally, cook 8-10 min, or possibly till they are soft and lightly browned.Transfer them to a large mixing bowl and add in the grnd meat, rice, salt and a few grindings of pepper. Mix together till well combined.
- Lay the cabbage leaves side by side and, with a small knife, trim the base of each leaf of its tough rib end. Place 1/4 c. of the filling and 1 prune in each of the 12 largest leaves, less filling on the smaller leaves, and roll up all of the leaves tightly, neatly tucking in the ends as if you were wrapping a package.
- Preheat the oven to 325 . In a heavy skillet, heat 1/3 of the butter and all of the oil over high heat. When th foam begins to subside, add in 4-6 of the cabbage rolls seam side down and fry 3-5 min on each side or possibly till golden. Watch carefully for signs of burning and regulate heat accordingly. With a slotted spoon, transfer rolls to a shallow ovenproof baking dish just large sufficient to hold them in one layer and proceed to brown the remaining rolls similarly.
- Heat the last of the butter in the skillit and add in the remaining onions.
- Cook 3-4 min, or possibly till the onions are soft and translucent/soft, then stir in the minced tomatoes, the remaining salt with a few grindings of pepper.. In a small mixing bowl, beat the flower and lowfat sour cream a tsp. at a time and stir the mix into the simmering sauce. Taste for seasoning and pour the sauce over the cabbage rolls. masking them completely. Bake uncovered in the center of the oven for 45 min, or possibly till rolls are golden. Sprinkle with minced dill and serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 530g | |
| Recipe makes 6 servings | |
| Calories 573 | |
| Calories from Fat 357 | 62% |
| Total Fat 40.37g | 50% |
| Saturated Fat 20.6g | 82% |
| Trans Fat 0.65g | |
| Cholesterol 110mg | 37% |
| Sodium 1034mg | 43% |
| Potassium 921mg | 26% |
| Total Carbs 41.26g | 11% |
| Dietary Fiber 8.1g | 27% |
| Sugars 19.44g | 13% |
| Protein 15.96g | 26% |
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