Cabbage Rolls and Carrot Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 345.6 μg | (576 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,688 mg | (42 %) | ||
| Calcium | 231 mg | (23 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 larger Green cabbage (head)
- 1 day-old kaiser roll
- ⅛ l milk
- 1 onion
- 1 Tbsp butter
- 100 grams Bacon
- 1 egg
- 350 grams mixed Ground meat
- 2 Tbsps chopped parsley
- ½ organic lemon (zest)
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- ½ l Beef broth
- For the carrot puree
- 600 grams carrots
- 6 Tbsps Whipped cream
- salt
- freshly ground peppers
Preparation steps
Remove 8 beautiful cabbage leaves, rinse and blanch for 5 minutes in boiling salted water. Remove, drain and cut out stalk to lie flat. Soak the bread in the warm milk. Core remaining cabbage and cut leaves into small pieces.
Peel onion and finely dice. Heat butter and sauté onion until translucent. Cube bacon, add and cook briefly. Mix the ground beef with the egg, onion and bacon. Add squeezed bread and spices and season with salt and pepper.
Divide the meat mixture on the leaves. Fold the sides of the leaves over the filling and roll up. Wrap with kitchen twine. Heat butter and oil in a roasting pan and cook the rolls on all sides. Add chopped cabbage and let braise briefly. Pour in the broth, cover and simmer 1 hour in the oven at 200°C (approximately 400°F).
Serve cabbage rolls on the chopped cabbage. Serve as desired with carrot puree:
Peel the carrots, cut into pieces and cook in a little boiling salted water until tender, about 10 minutes. Drain and mash with a potato masher. Mix with cream and season with salt and pepper.
