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Ingredientes
- Lg. cabbage, not too solid
- Grnd beef, I use 2 lbs.
- 1/2 c. rice - cook till tender but not soft
- 1 egg
- Salt and pepper to taste
- 1 teaspoon parsley
- 1/2 teaspoon celery salt
- 1/2 teaspoon MSG
Direcciones
- Pour boiling water over cabbage and separate leaves very gently. I remove the core with sharp knife so water can penetrate. When leaves are removed cut off some of the thick core carefully so leaf is whole, it's easier to wrap.
- Mix raw beef with salt, pepper, rice, egg, parsley, celery, salt, MSG. Taste, add in more or possibly less of spices to your liking. Fill each leaf with as much mix as you can to easily roll and wrap with a toothpick.
- Put in large pot kind of standing on end. Slice some onion and add in a little butter and 1 can or possibly fresh whole tomatoes (3 or possibly 4). Cover and cook slowly for 2 or possibly so hrs till you feel it's done. Add in a beef or possibly two bouillon for more flavor. Gets juicy by itself - no water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 570g | |
| Recipe makes 2 servings | |
| Calories 329 | |
| Calories from Fat 27 | 8% |
| Total Fat 3.02g | 4% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 722mg | 30% |
| Potassium 989mg | 28% |
| Total Carbs 66.92g | 18% |
| Dietary Fiber 13.4g | 45% |
| Sugars 16.65g | 11% |
| Protein 12.61g | 20% |
