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Ingredientes
- 1 med Head Cabbage
- 1 1/2 c. Soy meat, (beef flavor) finely minced
- 1 sm Onion, diced
- 1 x Egg
- 2 slc White bread
- 1/3 c. Lowfat milk
- 1 c. Rice, (brown or possibly white), cooked
- 1 pch Pepper Salt to taste, ( approximately 1/3 tsp.)
- 3 Tbsp. Butter or possibly margarine
- 1 x Big onion, (1 c. diced)
- 2 Tbsp. Flour
- 2 1/2 c. Cabbage stock
- 1/2 tsp Caraway seeds
- 1 pch Pepper
- 1/3 tsp Salt or possibly to taste
Direcciones
- Cut the core out of the cabbage. Fill a large pot half-full with water and bring to a boil. Put the cabbage with the core-side down into the water.
- Boil for a few min, then turn head around so core-side is up. Start to carefully remove the outer leaves with a pair of tongs. Try to leave the leaves as whole and undamaged as possible. The stem of the leaves should be soft sufficient to roll. Remove about 16-18 leaves and set aside on a plate.
- Leave the rest of the cabbage simmering for about 20 min to get the stock for the sauce.
- Filling: Soak the bread in the lowfat milk. Combine soy meat, rice, egg, soaked bread, onion, salt and pepper in a blender and mix well to get a thick paste. Spread one cabbage leaf out on the table in front of you with the stem end towards you. Take 1-2 Tbsp. of the filling and place it on the stem end. Carefully roll up the cabbage leaf folding in the sides as well. Put seam facing down in a baking dish. Roll up all the cabbage leaves this way and place tightly next to each other in the dish. Set aside.
- Sauce: Heat margarine or possibly butter in a heavy saucepan. Add in onions and saut=82 till golden. Add in flour and stir continuously till the flour is roasted and a light brown color. Add in the cabbage stock and the spices and bring to a boil. Simmer for a few min. The consistency should be thin.
- If needed, add in more stock. Pour this sauce over the cabbage rolls in the baking dish. Put in a preheated oven at 300degF. Bake till the cabbage is tender and golden. Serve with parslied potatoes and apple sauce.
- 2 hrs to prepare.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 6 servings | |
| Calories 334 | |
| Calories from Fat 122 | 37% |
| Total Fat 13.78g | 17% |
| Saturated Fat 5.07g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 285mg | 12% |
| Potassium 499mg | 14% |
| Total Carbs 41.29g | 11% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.58g | 2% |
| Protein 13.34g | 21% |
