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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Rest Eastern European

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish. | 2. Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. | 3. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste. | 4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon 1 tablespoon of rice into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover. | 5. Cover and bake in preheated oven for 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	1			-	-	-	-
white rice	1 1/2	cups	uncooked	1012.875	221.8612	19.7858	1.8315
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	64.0	14.944	1.76	0.16
salt pepper	to taste			-	-	-	-
tomato juice	1	can		61.934	12.8604	3.0967	1.0565

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