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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut out core from cabbage. Pull off and save 12 outer leaves;chop remaining cabbage and set aside. Immerse leaves in boiling water about 3 minutes or till limp;drain. Cut out center vein of cabbage leaves, keeping each leaf in one piece. | 2. Cook chopped cabbage, uncovered, in boiling water 2 to 3 minutes;drain and set aside. | 3. Cook ground beef and onion till meat is browned and onion is tender. Drain off excess fat. Add kelp (kelp is a nutrition booster and may be purchased at health food stores), if desired; salt; and pepper. Stir in rice and dill. Remove from heat. | 4. Place about 1/4 cup of meat mixture on each cabbage leaf;fold in sides. Starting at unfolded edge, roll up each leaf, making sure folded sides are included in roll. Place half of the chopped cabbage in bottom of 13X9X2 inch baking dish. Arrange cabbage rolls, seam side down, atop. Cover with remaining cabbage. Pour broth over all. | 5. Cover and bake 350 degree oven 1 hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cabbage	1			-	-	-	-
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
kelp	1	teaspoon		0.7167	0.1595	0.027999999999999997	0.0093
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
brown rice	1 1/2	cups	cooked	860.31	181.2576	17.1351	6.5886
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
beef broth	1	cup		16.8	0.096	2.736	0.528

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