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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 120 minutes

• Source

  All Recipes

| 1. Bring a large amount of water to a boil in a large stockpot over high heat. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften. | 2. In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper. | 3. Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside. | 4. Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes. | 5. Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients. | 6. Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil. | 7. Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head cabbage	2			403.4676	0.0	89.7602	2.2667
beef	2	pounds	ground	1796.2279	0.0	176.1755	115.4848
sage pork sausage	1	pound		403.4676	0.0	89.7602	2.2667
venison	1 1/2	pounds	ground lean	-	-	-	-
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
onion	2		chopped	120.0	28.02	3.3	0.3
white rice	2	cups	uncooked	1350.5	295.815	26.381	2.4419999999999997
red pepper flake	1	teaspoon		403.4676	0.0	89.7602	2.2667
dill	2	teaspoons		12.81	2.3171	0.6712	0.6107
salt pepper	to taste			403.4676	0.0	89.7602	2.2667
tomato juice	2	cans		123.8681	25.7208	6.1934	2.113
tomato sauce	2	cans		-	-	-	-
chicken broth	2	cups		156.24	3.78	22.2768	5.2416

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