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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Czech

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove the stump from the cabbage and discard. | 2. Scoop out and save the inside of the cabbage, leaving about a 1- 1 1/2 inch shell. | 3. Chop the cabbage you scraped out of the inside. | 4. Cook onion and garlic in 2 tbsp butter over medium high heat until onion is wilted. | 5. Add meat and brown. | 6. Add chopped cabbage, salt, pepper, parsley, and tomato soup. | 7. Cook covered about 10 minutes. | 8. Drain and allow to cool, then add egg and mix together well. | 9. Fill cabbage with mixture (you will usually have some left over unless you pack very tight) and cover with a cabbage leaf securing with a toothpicks. | 10. Put broth and remaining butter in a large casserole or large pot, Place cabbage in pot (open side up obviously) and cover. | 11. Cook in over at 375 for about an hour and 15 minutes. | 12. Cut into wedges 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
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
butter	1/4	cup		342.0	15.714	10.686	28.8
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
beef	1	lb	ground	898.1139999999999	0.0	88.0877	57.7424
salt pepper				-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
cream tomato soup	2/3	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312

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