Russian Cabbage Rolls

3
Servings
8.5h
Prep Time
1.5h
Cook Time
10h
Ready In


"Large cabbage leaves without holes in them work best. This recipe can be stretched to serve 4."

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (626.9 g)
  • Calories 502.7
  • Total Fat - 26.7 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 189.1 mg
  • Sodium - 815.8 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 4.8 g
  • Sugars - 6.8 g
  • Protein - 44.3 g
  • Calcium - 93.5 mg
  • Iron - 5.9 mg
  • Vitamin C - 66 mg
  • Thiamin - 0.2 mg

Step 1

Blend first 3 ingredients well and marinate overnight.

Step 2

Sauté mushrooms and parsley. Add rice, seasonings, and a little water to keep mixture moist.

Step 3

Remove from heat and mix well with meat and egg.

Step 4

Fill parboiled cabbage leaves with mixture and fold in ends. Secure with toothpicks or skewers.

Step 5

Fill bottom of saucepan with rolls, very close together. Put 3 slices of lemon on top of rolls, add another layer with lemon, etc., till all used.

Step 6

Put a plate on top, add enough broth barely to cover rolls, cover tightly with lid, bring to a boil, then simmer slowly 1 hour.

Tips & Variations


  • A plate to put in the pan with the cabbage rolls
  • Toothpicks or skewers to hold the rolls together while cooking

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