Stuffed Cabbage or SarmaTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: at least 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:130.4 kcal
Proteins:10 g
Fats:7.5 g
Carbohydrate:5.9 g
Fibers:1.3 g
Sugar:1.6 g
Cholesterol:37 mg
Sodium:224.5 mg
Calcium:24.6 mg
Energy:1061 kcal
Proteins:81 g
Fats:61.1 g
Carbohydrate:47.7 g
Fibers:10.2 g
Sugar:12.9 g
Cholesterol:301.2 mg
Sodium:1826.8 mg
Calcium:200.4 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
pickled cabbages
450
g
ground beef
450
g
ground ham
450
g
smoked pork hock
60
ml
smoked bacon, in small pieces
250
ml
uncooked rice
1
onion, minced
30
ml
flour
1
egg
30
ml
oil
salt and pepper
METHOD
- Remove any wilted or bruised leaves from the cabbage and cut out the center core. Pour boiling water over the cabbages to soften.
- Meanwhile, sauté the bacon and onion until the bacon is cooked. Add half the tomato soup.
- Beat the eggs and add the salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add the bacon mixture and rice and combine thoroughly. Separate the cabbage leaves and drain.
- Place a heaping tablespoon of stuffing at the core end of each cabbage leaf and roll up carefully, tucking in the ends.
- Layer the rolls in a Dutch oven or heavy kettle.
- Chop up the small unused leaves and place on top.
- Pour the remaining soup over top and add enough water to cover the rolls. Cover and simmer for 2 to 2-1/2 hours.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
