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Ingredientes
- 2 kg Cabbage
- 250 ml Millet
- 50 gm Salt Pork
- 2 x Carrots
- 1 x Onion
- 2 Tbsp. Flour
- 4 Tbsp. Tomato Paste
- 8 Tbsp. Lowfat sour cream
- 2 Tbsp. Butter
- 2 c. Water, or possibly broth as needed Warm Peppers Salt, to taste
Direcciones
- Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine
- (julienne will work on the carrots) and Saute/fry till the onions are starting to brown. Wash the millet well, cover with water and bring to a boil.
- Strain and combine with minced salt pork, carrot/onion mix peppers, salt and the raw Large eggs. Mix thouroughly with your hands, then place portions of the mix onto the cabbage leaves, roll tightly and tuck in the ends.
- As you finish rolling the cabbage rolls, put them into a dutch oven, and add in the lowfat sour cream dressing, boil thoroughly strain, salt and serve.
- Lowfat sour cream DRESSING: Brown the flour in the butter. Add in the tomato paste and the lowfat sour cream and some of the broth from the millet.
- ALTERNATE: Put cabbage rolls in a large baking pan, make the lowfat sour cream dressing without thinning it, cover the rolls and bake at 325 for about an hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 687g | |
| Recipe makes 4 servings | |
| Calories 539 | |
| Calories from Fat 207 | 38% |
| Total Fat 23.39g | 29% |
| Saturated Fat 10.63g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 467mg | 19% |
| Potassium 1120mg | 32% |
| Total Carbs 73.38g | 20% |
| Dietary Fiber 16.4g | 55% |
| Sugars 17.99g | 12% |
| Protein 13.77g | 22% |
