Stuffed Cabbage Leaves

Name: Stuffed Cabbage Leaves
Ingredients: 1 Savoy cabbage; 675 g/1½ lb lean minced (ground) beef; 675 g/1½ lb lean minced (ground) beef; 200 g/7 oz/scant 2 cups boiled plain long grain rice (90 g/3½ oz/½ cup raw rice); 200 g/7 oz/scant 2 cups boiled plain long grain rice (90 g/3½ oz/½ cup raw rice); 30 ml/2 tbsp finely chopped fresh dill; 1 egg; 2.5 ml/½ tsp paprika; 600 ml/1 pint/2½ cups chicken stock; salt and ground black pepper; salt and ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

A lean minced beef and rice stuffing, with a hint of paprika and dill, is enclosed in tender Savoy cabbage leaves in this typical Baltic dish. For a traditional meal, serve with a fruit preserve, such as a lingonberry conserve.

Ingredients

1 Savoy cabbage
675 g/1½ lb lean minced (ground) beef

Main course
Gluten-free

Method

Fill a large pan with boiling water and put over a high heat. Discard the outer cabbage leaves and cut out the core. Drop the cabbage into the boiling water, making sure that it is covered. Add salt and boil for 2-3 minutes, or until the leaves are tender but still bright green.

Per portion Energy 517kcal/2153kJ; Protein 37.4g; Carbohydrate 25.8g, of which sugars 7.6g; Fat 29.3g, of which saturates 12g; Cholesterol 159mg; Calcium 135mg; Fibre 3.8g; Sodium 177mg.