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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer the cabbage in boiling water (just enough to cover) in a large pot for 20 minutes; remove cabbage and drain, cool. | 2. Separate all the large leaves, trying not to tear; pat leaves dry; cut out the thick spines; snip huge leaves in half to make 2 smaller ones. | 3. Meanwhile, while cabbage is cooking, cook the bacon in a skillet about 4 minutes, then add the onions and garlic, cooking until the onions are tender, about 3 minutes more. | 4. Cook the rice in the boiling water in a small pan until almost tender, then drain. | 5. Add the rice to the onions in the skillet, along with the beef, paprika, salt, pepper, and thyme. | 6. Simmer the beef, stirring occasionally, about 3 minutes, then cool slightly before stirring in the egg. | 7. Preheat oven to 350 degrees F. | 8. Spread the cabbage leaves flat; spoon a heaping tablespoonful of the meat/rice mixture onto each leaf. | 9. Tuck in the sides, and roll up, envelope style, making sure the meat is entirely enclosed (wrap another leaf around if you need to). | 10. Line the bottom of a 13 x 9 x 2 inch baking pan with the sauerkraut, and place the cabbage rolls seam side down in the dish, on top of the kraut. | 11. Blend the beef broth with the tomato paste in a saucepan until it reaches a boil, then pour evenly over the cabbage rolls. | 12. Bake in a preheated oven for 1 hour. | 13. Meanwhile, prepare sauce: melt the margarine in a small saucepan; stir in the flour and cook, stirring constantly, for 1 minute. | 14. Slowly stir in the light cream until smooth, then add the lemon juice. | 15. Cook, stirring constantly, until sauce thickens, and is bubbly. | 16. When rolls are done, place a bed of the kraut on a serving platter and pile rolls on top; pour lemon cream sauce over rolls and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1			22.25	5.162000000000001	1.1392	0.08900000000000001
bacon	2	slices	chopped	233.52	0.7168	7.0672	22.2264
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
grain rice	3	tablespoons	uncooked	126.6094	27.7327	2.4732	0.2289
water	1	cup	boiling	0.0	0.0	0.0	0.0
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
salt	3/4	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
leaf thyme	1/4	teaspoon	dried	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
sauerkraut	1		drained	40.4498	9.1118	1.9373	0.2981
beef broth	1	can	low sodium	30.45	0.174	4.959	0.9570000000000001
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
butter	2	tablespoons		171.0	7.857	5.343	14.4
purpose flour	1 1/2	1/2		-	-	-	-
cream	1	cup		792.0	15.96	8.712	83.23200000000001
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732

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