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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice for 5 minutes; then drain. | 2. Remove core from cabbage and place in a large pot of boiling salted water. | 3. Boil until large outer leaves get slightly limp and separate from head (10 minutes); then remove and de-vein (save 2 cups cabbage water for sauce). | 4. Mix together meat, 1/2 cup tomato sauce, partially cooked rice, garlic salt, and pepper. | 5. Place about 4 tablespoons rice mixture (or according to size of leaf) on each cabbage leaf, fold the ends in over the filling and roll up. | 6. Stack tightly in a large pot or dutch oven. | 7. Add water saved from boiling cabbage and pour remaining tomato sauce on top. | 8. Cover and cook over medium heat for 2 hours (check occasionally to make sure the bottoms aren't scorching; turn heat down if they start to). | 9. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3/4	cup		509.2125	105.7969	10.4618	4.44
cabbage leaf	12			-	-	-	-
beef	1	lb	ground ground	530.4012	0.0	104.5842	12.1947
garlic salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
tomato sauce	1	can	divided	-	-	-	-

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