CLEAN AND COOK THE RICE IN SALTED WATER UNTIL IT IS TENDER. APART BAKE THE CARROTS. FRY THE ONION, APPLE AND RICE IN MARGARINE, MIX AND ADD SALT AND PEPPER.
SEPARATE AND WASH THE CABBAGE LEAVES WITH BOILING WATER, DRAIN AND PLACE ON A TRAY AND PUT A Tbsp. OF THE RICE MIX ON EACH LEAF, ROLL UP AND HOLD WITH STICKS.
FRIES THE CARROTS IN MARAGRINE AND RESERVE IN A LARGE PAN. ADD THE CABBAGE ROLLS AND FRIES FOR A FEW MINUTES. ADD ORANGE JUICE AND LAUREL LEAVES. COVER THE CASE AND BOIL ON LOW UNTIL COOKED, REMOVE AND SERVE
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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