Root Vegetable Stuffed Cabbage
Local cabbage leaves stuffed with roasted beets, yuca, carrot, parsnip, almonds and raisins. Baked with tomato sauce. 3 rolls
Remove plastic cover from container and set aside any garnishes.
- Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout.
- Microwave: 2-3 minutes or until warm throughout.
Garnish and serve.
Cabbage, yuca, beets, raisins, almonds, onion, carrot, parsnip, tomato, olive oil, salt and pepper Allergens: nuts (almonds)
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 473
- Fat: 15g
- Carbohydrates: 47g
- Protein: 41g
