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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion, finely minced
- 1 x Clove garlic, crushed (1 to 2)
- 2 tsp Paprika
- 500 gm Chopped beef, (1lb)
- 1 Tbsp. Tomato puree
- 1 x 50 grams lon grain rice, cooked (2oz) Salt and freshly grnd black pepper
- 8 x Spring cabbage leaves
Direcciones
- Heat the oil and gently fry the onion, garlic, paprika and beef for 10 min, stirring occasionally.
- Add in the tomato puree, rice and seasoning to taste and cook for a further 5 min.
- Cook the cabbage in boiling water for 2 min the drain and cold under running water.
- Carefully divide the filling between the cabbage leaves. Wrap the cabbage around the filling to create parcels and arrange in a greased ovenproof dish.
- Cover the foil and place in a preheated oven 190 C, 375 F, Gas Mark 5 for 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 111 | 46% |
| Total Fat 12.45g | 16% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 1590mg | 66% |
| Potassium 552mg | 16% |
| Total Carbs 5.79g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.35g | 1% |
| Protein 25.77g | 41% |
