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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash rice thoroughly. | 2. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed. | 3. In the meantime, remove the core from the cabbages using a thin, long knife. | 4. Place 1 cabbage in a microwave proof container with a lid with core side down. | 5. Pour 1/2 cup water into the container with the cabbage, cover and microwave on High (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. | 6. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner. | 7. Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). | 8. In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend. | 9. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out. | 10. Preheat oven to 350 degrees F. Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other. | 11. In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. | 12. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil. | 13. Bake in a preheated 350 degrees F oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2	cups	uncooked	1350.5	295.815	26.381	2.4419999999999997
water	4	cups		0.0	0.0	0.0	0.0
savoy cabbage	2			-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
onion	2		chopped	128.0	29.888	3.52	0.32
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
grain rice	3/4	cup	uncooked	1350.5	295.815	26.381	2.4419999999999997
extra beef	1	lb	ground lean	403.4676	0.0	89.7602	2.2667
pork sausage	1/2			523.8998	0.0	33.9061	42.0934
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
dill weed	2	teaspoons	dried	0.1595	0.026000000000000002	0.0128	0.0042
sage	2	teaspoons	dried	-	-	-	-
basil	2	teaspoons	dried	0.4063	0.0468	0.0556	0.0113
salt	3/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
white sugar	1/2	teaspoon		8.127	2.0996	0.0	0.0
tomato soup	1	can	condensed	194.04	44.7468	4.2924	1.2936
tomato	1	can	canned	62.068999999999996	13.7631	3.2384	0.5397
bay leaf	8			-	-	-	-

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