Calenda Cabbage Recipe

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Calenda Cabbage
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Ingredients:

Directions:

  1. Core Cabbage. IN a large sauce pan or stock pot cover cabbage with water and season with salt and cook til tender. approximately 20 to 25 minutes. DRAIN and RESERVE liquid. Cool cabbage.
  2. Combine rice, chicken, ham, 1/2 tsp salt and pepper and mix well. Set aside.
  3. Cut a piece of cheesecloth big enough to hold cabbage and dampen it.
  4. Lay it out flat and lay Cabbage on the cheesecloth. With the cored out part UP. start from outer layer and pull each leaf down and separate. You want it to remain whole - and when all leaves are separated it will look like like an opened flower.
  5. Now starting at the center. fill spaces between leaves with rice and meat mixture keeping the cabbage whole. Gently returning the cabbage back to it's round shape. (It won't be tight and round. it will look like a stuffed flower ).
  6. When all leaves are stuffed pull up opposite sides of the cheesecloth and tie tightly. Pull up opposides of other two sides of cheesecloth and tie tightly. TWIST the cabbage so the cheesecloth is tightly bound. Tie the top of the knot with twine to hold it.
  7. Return to pan with 1 cup of reserved broth, COVER and simmer for 20 minutes. (It won't burn) While this is cooking again make Cheese Sauce.
  8. Cheese Sauce:.
  9. In a small saucepan melt 2 T butter or margarine. Blend in 2 T flour, 1/4 tsp salt and a dash of pepper.
  10. Add 1 1/4 cups milk and cook stirring constantly til mixture is thickened and bubbly. STir in 1/2 cup shredded sharp American Cheese. Heat til cheese is melted.
  11. To serve:.
  12. Remove cabbage from pot and drain. Put cabbage on a plate and untie the cheesecloth and lay cheesecloth out. Put another plate.
  13. Over the top and turn it over so the core part of the cabbage is on the bottom. You should have a smooth top. Remove Cheesecloth and cut into wedges and serve with cheese sauce.
  14. By the way - you can substitute corned beef for the chicken for St.Patricks Day too.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 241.03 Kcal (1009 kJ)
Calories from fat 106.79 Kcal
% Daily Value*
Total Fat 11.87g 18%
Cholesterol 31.91mg 11%
Sodium 497.35mg 21%
Potassium 366.63mg 8%
Total Carbs 22.59g 8%
Sugars 5.32g 21%
Dietary Fiber 3.74g 15%
Protein 12.05g 24%
Vitamin C 42.1mg 70%
Vitamin A 0.2mg 6%
Iron 0.8mg 4%
Calcium 157.3mg 16%
Amount Per 100 g
Calories 106.45 Kcal (446 kJ)
Calories from fat 47.17 Kcal
% Daily Value*
Total Fat 5.24g 18%
Cholesterol 14.09mg 11%
Sodium 219.66mg 21%
Potassium 161.93mg 8%
Total Carbs 9.98g 8%
Sugars 2.35g 21%
Dietary Fiber 1.65g 15%
Protein 5.32g 24%
Vitamin C 18.6mg 70%
Vitamin A 0.1mg 6%
Iron 0.3mg 4%
Calcium 69.5mg 16%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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