In a large bowl, mix well: crushed saltine crackers, uncooked white rice, grated parmesan cheese, eggs and evaporated milk. Mix until dry ingredients are absorbed well with the liquid ingredients. Allow the filling to set for 1 hour.
In a large 8-quart pan filled with 2/3 water, bring the water to a boil. Remove the core of the cabbage and place it into the boiling water. Remove the blanched cabbage leaves and set them aside to cool. With a sharp serrated knife, remove the hard spine or vein of the cabbage leaf to make the spine even with the leaf. This makes it easier to roll the filling into the cabbage leaf.
Place the bottom of the cabbage leaf on the palm of your left hand; place 1/3 to 1/2 cup filling in the bottom of the cabbage leaf. Fold the sides of the leaf toward the center and roll the filling into the leaf. Place the rolls closely side by side in a single layer in a 9 x 13 baking dish.
In a small sauce pan, brown butter and olive oil. After the butter is browned, remove from heat and add garlic. Allow the garlic to brown. Pour mixture over the cabbage rolls. Sprinkle lightly with salt and pepper.
Bake at 350°F covered for 60 minutes, uncovered for 10 to 15 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.