- 1 head of cabbage
- 30 ml or 2 tbsp butter
- 250 g chicken livers
- 5 ml or 1 tsp Robertsons Garlic Salt
- 30 ml or 2 tbsp oil
- 1 onion, diced
- 1 red pepper, diced
- 250 ml or 1 cup of cooked rice
- 410 g or 1 can of chopped tomato
- 250 ml or 1 cup of chicken stock
- 62.5 ml or 1/4 cup of fresh parsley to serve.
Serving Size 6
Amount per serving
- Energy 331
- Protein 11.5g
- Carbohydrate incl. fibre 26.9g
- Carbohydrate excl. fibre 21.7g
- Sugar 8.3g
- Fibre 5.2g
- Fat 20.7g
- Saturated Fat 6.9g
- Unsaturated Fat 12.2g
- Monounsaturated Fat 4.7g
- Polyunsaturated Fat 7.6g
- Trans Fat 0.4g
- Cholesterol 165mg
- Sodium 590mg
- Salt 1.48g
- Calcium 9%
- Iron 31%
- Potassium 18%
- Vitamin C 144%
- Vitamin A 117%
Boil the cabbage head for 10 minutes.
Cut the base off and remove 10 large leaves.
Cut the vein out of each leaf. Set aside until ready to use.
Heat the butter in a saucepan over a medium heat and add the chicken livers and season with the Robertsons Garlic Salt.
Cook for 5 minutes, remove, leave to cool then roughly chop.
Heat the oil in the same saucepan and fry the onions and peppers for 10 minutes.
Add the chopped chicken livers and rice and mix well.
Place a heaped ¼ cup of chicken liver filling onto a cabbage leaf and fold in from the bottom and roll up, tucking in the sides as you go. Repeat with the remaining leaves.
Place the rolls into a large oven proof dish, seam side down.
Pour over the tomato sauce, cover and bake in the oven for 45 minutes to an hour.
Scatter with chopped parsley and serve.
In a separate pot, mix the can of tomatoes and stock and simmer for 5 minutes over a low heat.