Directions:
- Boil cabbage in deep pot, removing tender leaves and cool in cold water, and drain.
- Bring water, margarine and soup mix to a boil.
- Add rice, lentils, carrot, onion and herbs.
- Stir and cover, turning down heat to low until liquid is absorbed (approx. 30 minutes).
- Blanch (using hot cabbage water)and peel tomatoes.
- Blend tomatos with sugar, salt and pepper.
- Cover bottom of baking dish with 1/4 of tomato mixture.
- Wrap rice mixture in cabbage leaves, place rolls in a row in baking dish and cover with the rest of the tomato mixture.
- Cover with leftover cabbage leaves and bake in a pre-heated 350 degrees oven for 1 hour or until bubbly and top cabbage leaves are charred.
- Let rest for 20 minutes and removed top leaves before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306 Kcal (1281 kJ) | ||
| Calories from fat | 25.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 4% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 1% | |
| Sodium | 611.26mg | 25% | |
| Potassium | 815.28mg | 17% | |
| Total Carbs | 59.29g | 20% | |
| Sugars | 9.56g | 38% | |
| Dietary Fiber | 14.15g | 57% | |
| Protein | 12.02g | 24% | |
| Vitamin C | 71.9mg | 120% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.4mg | 19% | |
| Calcium | 110.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 66.25 Kcal (277 kJ) | ||
| Calories from fat | 5.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 4% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 1% | |
| Sodium | 132.34mg | 25% | |
| Potassium | 176.52mg | 17% | |
| Total Carbs | 12.84g | 20% | |
| Sugars | 2.07g | 38% | |
| Dietary Fiber | 3.06g | 57% | |
| Protein | 2.6g | 24% | |
| Vitamin C | 15.6mg | 120% | |
| Iron | 0.7mg | 19% | |
| Calcium | 23.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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