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Guluptsie (Cabbage Rolls)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)460.1092
Energy (kCal)5415.7269
Carbohydrates (g)358.982
Total fats (g)228.1494
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a large amount of water to a boil in a large stockpot over high heat. | 2. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften. | 3. In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. | 4. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper. | 5. Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside. | 6. Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes. | 7. Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients. | 8. Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil. | 9. Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    head cabbage 2 - - - -
    beef 2 lbs ground 1796.2279 0.0 176.1755 115.4848
    pork sausage 1 1047.7996 0.0 67.8121 84.1868
    beef 1 1/2 1/2 lean ground ground 795.6018 0.0 156.8764 18.292
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    onion 2 chopped 120.0 28.02 3.3 0.3
    white rice 2 cups uncooked 1350.5 295.815 26.381 2.4419999999999997
    red pepper flake 1 teaspoon - - - -
    dill 2 teaspoons dried 0.1595 0.026000000000000002 0.0128 0.0042
    salt pepper - - - -
    tomato juice 2 cans 123.8681 25.7208 6.1934 2.113
    tomato sauce 2 cans - - - -
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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