Recipe Details
Ingredients
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1medium headcabbage
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3cupswater
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1 ½cupsuncooked white rice
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2tablespoonsbutter
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1onion, chopped
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salt and pepper to taste
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1(46 fluid ounce) cantomato juice, or as needed
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
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Fill a large pot with a few inches of water and insert a steamer basket; bring to a boil. Place whole head of cabbage into the steamer basket, cover, and steam until tender, 10 to 12 minutes.
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At the same time, bring 3 cups water to a boil in a saucepan. Stir in rice and reduce the heat. Cover and simmer until rice is tender and water has been absorbed, about 20 minutes.
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Melt butter in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir onion into cooked rice and season with salt and pepper to taste.
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Cut leaves off cabbage and cut any larger leaves in half. Spoon 1 tablespoon rice into each leaf and roll tightly. Stack rolls in layers in the prepared casserole dish. Pour tomato juice over the rolls, using enough just to cover.
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Cover and bake in the preheated oven for 2 hours.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories207 | |
% Daily Value * | |
Total Fat 4g |
4% |
Saturated Fat 2g |
10% |
Cholesterol 8mg |
3% |
Sodium 521mg |
23% |
Total Carbohydrate 40g |
14% |
Dietary Fiber 3g |
11% |
Total Sugars 7g |
|
Protein 6g |
11% |
Vitamin C 69mg |
77% |
Calcium 137mg |
11% |
Iron 3mg |
16% |
Potassium 685mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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