Stuffed Cabbage With Lemon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Main dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | Cabbage | |
| 1 1/2 | qt | Boiling water |
| 3 1/2 | t | Salt |
| 1 | Onion, minced | |
| 1/4 | c | Butter |
| 1 | lb | Ground beef |
| 1/2 | c | Cooked rice |
| 1/4 | t | Pepper |
| 2 | T | Lemon juice |
| 2 | T | Flour, mixed with |
| 2 | T | Water |
| 1/8 | t | White pepper |
INSTRUCTIONS
BOIL CABBAGE IN SALTED WATER 3-4 minutes. Drain and reserve 2 1/2 cups water. Cool cabbage, core and remove 12 large leaves. Spread leaves out flat. Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper. Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick. Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter. Cover and simmer 1 hour. Remove cabbage rolls from pot. Mix flour paste into cooking liquid and cook 3-4 minutes until thickened. Add remaining salt and white pepper. Pour over cabbage and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 291
Calories From Fat: 192
Total Fat: 23.4g
Cholesterol: 77mg
Sodium: 1419.5mg
Potassium: 390.8mg
Carbohydrates: 13.2g
Fiber: <1g
Sugar: 1.2g
Protein: 14g