Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Lard | 1 tbsp (12.8g) | 115 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 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
- 1½ pounds ground pork
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoons lard
- ½ cup onions, finely chopped
- ½ cup rice
- 1 head cabbage
- 1 can tomato soup (or ¼ cup ketchup)
Directions
Cook the onion in lard until soft, then add paprika.
Then combine the ground pork, salt, pepper and rice.
Then pour the onion mixture over this and mix very well.
Remove the core from the cabbage and steam until the leaves just wilt.
Separate the leaves and remove the back rib from the cabbage with a knife.
Then wrap meat mixture in cabbage and place in a pot.
Pour tomato soup (I prefer the ketchup) over the rolls and add enough water to cover and some to spare.
Boil for 45 to 60 minutes.
Category:World Recipes
Category:Cabbage Recipes
Category:Pork Recipes
Category:Rice Recipes
Category:Ketchup Recipes