Cabbage Stuffed with Ground Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,691 cal. | (128 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 182 g | (157 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.4 g | (111 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 56.2 mg | (468 %) | ||
| Vitamin K | 133.9 μg | (223 %) | ||
| Vitamin B₁ | 2.6 mg | (260 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 64.4 mg | (537 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 466 μg | (155 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 44.1 μg | (98 %) | ||
| Vitamin B₁₂ | 18.7 μg | (623 %) | ||
| Vitamin C | 534 mg | (562 %) | ||
| Potassium | 4,956 mg | (124 %) | ||
| Calcium | 882 mg | (88 %) | ||
| Magnesium | 299 mg | (100 %) | ||
| Iron | 19.3 mg | (129 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 26.5 mg | (331 %) | ||
| Saturated fatty acids | 62.9 g | |||
| Uric acid | 989 mg | |||
| Cholesterol | 780 mg | |||
| Complete sugar | 37 g |
Ingredients
- Ingredients
- 2 day-old White rolls
- salt
- 1 Savoy cabbage (1 kg)
- 3 shallots
- 1 garlic clove
- 50 grams marbled Bacon
- 1 handful parsley
- 4 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 2 eggs
- salt
- freshly ground peppers
- ground paprika (sweet)
- ground Caraway
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
Preparation steps
Soak bread rolls in lukewarm water (100-150 ml) (approximately 2/5-3/5 cup).
Bring a lot of salted water to a boil. Remove outer leaves from cabbage head, remove stalk and score cabbage crosswise at the bottom. Cook in boiling water for about 8 minutes, turning occasionally. Drain, rinse in cold water and drain again.
Peel shallots and garlic and chop finely. Dice bacon. Rinse parsley, shake dry and chop finely. Heat 2 tablespoons of oil in a pan. Saute shallots, garlic and bacon until soft. Place meat into a bowl and add onion and bacon mixture. Add eggs and parsley, season with salt, pepper, paprika and cumin powder. Add well-squeezed bread rolls and mix well.
Loosen cabbage leaves gently and stuff meat mixture between cabbage leaves gently, from inside to outside. Shape cabbage into a ball and tie with a kitchen string.
Heat the rest of oil in large saucepan. Saute cabbage briefly, add wine and broth to a pan. Cover and simmer for about 1.5 hours. Rotate cabbage head occasionally.
Remove cabbage from the pot, remove kitchen string and cut into slices.
Serve with potatoes, if desired.
