Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lg Head cabbage
- 1 lb ground beef
- 1 c Rice
- 2 ts Salt
- 2 Lemons , Juice of
- 1/4 ts M.S.G.
- 1/2 ts Allspice
- 3 Cloves garlic
- 2 c Canned tomatoes or 1 can tomato paste
Directions
Wash rice and drain.
Add meat and 1 cup tomatoes or 1/2 can paste.
Add salt, pepper and spices. This is the filling.
Separate cabbage leaves and drop separately in salted boiling water and cook a few minutes until limp.
Cook all leaves then let drain.
Trim leaves of heavy stems.
Reserve stems and put in bottom of saucepan.
On each leaf place 1 heaping tbsp. of filling and roll firmly.
Place cabbage rolls neatly in rows making several layers.
Place garlic buds among leaves as you roll.
Add 1 cup tomatoes and enough hot water to cover rolls.
Sprinkle 1/2 tsp. salt over all.
Cook 25 minutes to 35 minutes.
During last 5 minutes of cooking, add the juice of 2 lemons.
Category:Arabian Recipes
Category:Arabian Vegetarian