Cabbage Rolls with Ground Meat and Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 364 cal. | (17 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 87.9 μg | (147 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 sm head Red cabbage
- salt
- 1 onion
- 1 garlic clove
- 2 Tbsps vegetable oil
- freshly ground peppers
- 1 egg
- 1 Tbsp freshly chopped parsley
- 400 grams Ground meat
- 1 stalk Leeks
- 50 milliliters dry white wine
Preparation steps
Remove the stalk from the cabbage, and remove the outer leaves. Remove eight large leaves and blanch for 2-3 minutes in boiling salted water. Rinse under cold water and drain well. Julienne the remaining cabbage. Peel and finely chop the garlic and onion. Sweat in 1 tablespoon of the oil. Mix in the cabbage, and season to taste with salt and pepper. Deglaze with a little stock. Cover and cook for 10 minutes until soft. Remove the lid and let the liquid evaporate. Remove from the heat and let cool.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with the remaining oil.
Mix the sliced cabbage, egg, and parsley into the meat. Season to taste with salt and pepper. Divide the filling onto the whole leaves. Fold in the sides, and roll the leaves. Tie with kitchen twine and place in the baking dish. Rinse and trim the leeks. Slice into rings, and sprinkle around the cabbage rolls. Add the remaining broth and the wine, then season with some salt and pepper. Braise in the oven for 25 minutes, turning occasinally. If necessary, add more broth.
