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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fry onion, add mushroom and spices and cook until softened. | 2. Cook barley according to package directions. | 3. Mix fried vegetables with raw meat and cooked barley. If using, add soy sauce to taste. | 4. Boil whole head of cabbage in hot water until leaves turn transparent and soften. Remove leaves, one layer at a time and trim off hard area near the core. | 5. Layer cabbage leaves on bottom of lasagna dish (I use the ones that fall apart or are too small to roll). | 6. Fill cabbage leaf with filling, roll up and place seam side down on top of cabbage leaves in lasagna dish. | 7. If serving same day, pour tomato sauce over cabbage rolls and bake at 350F for approximately 40 minute. | 8. If making ahead, bake without tomato sauce at 350F for 20-30 minutes. Day of serving, pour tomato sauce over cabbage rolls and bake for another 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
barley	1	cup		704.0	155.44	19.82	2.32
meat turkey	5	cups	ground	-	-	-	-
mushroom	2	cups	chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
marjoram				-	-	-	-
salt pepper				-	-	-	-
soy sauce				-	-	-	-
cabbage	2			-	-	-	-
tomato sauce	3	cans		-	-	-	-

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