Cabbage and Ground Beef Pie

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Cabbage and Ground Beef Pie
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Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
915
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie915 cal.(44 %)
Protein31 g(32 %)
Fat54 g(47 %)
Carbohydrates77 g(51 %)
Sugar added2 g(8 %)
Roughage9.9 g(33 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.2 μg(16 %)
Vitamin E8.7 mg(73 %)
Vitamin K216.5 μg(361 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.9 mg(82 %)
Niacin14 mg(117 %)
Vitamin B₆0.8 mg(57 %)
Folate271 μg(90 %)
Pantothenic acid3.7 mg(62 %)
Biotin44.2 μg(98 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C95 mg(100 %)
Potassium1,230 mg(31 %)
Calcium186 mg(19 %)
Magnesium79 mg(26 %)
Iron5.4 mg(36 %)
Iodine32 μg(16 %)
Zinc4.5 mg(56 %)
Saturated fatty acids23.3 g
Uric acid208 mg
Cholesterol434 mg
Complete sugar14 g

Ingredients

for
6
For the dough
½ cube Yeast (21 grams or approximately 1 oz)
150 milliliters lukewarm milk
1 tsp sugar
400 grams Pastry flour
½ tsp salt
2 egg yolks
80 grams butter
For the filling
100 grams Bacon
1 small Green cabbage (800 grams or approximately 2 pounds)
5 onions
3 garlic cloves
100 milliliters vegetable stock
100 grams Rice
200 milliliters Beef stock
2 Tbsps vegetable oil
250 grams Ground meat (beef)
300 grams button Mushroom
30 grams butter
salt (and)
freshly ground peppers
4 hardboiled eggs
20 grams chopped Dill
2 egg yolks (for brushing)
How healthy are the main ingredients?
Dillsugarsaltoniongarlic clovesalt

Preparation steps

1.

For the dough, crumble the yeast and mix with 5 tablespoons lukewarm milk and the sugar. Mix the flour with the salt in a bowl, make a well in the center and pour the yeast into it. Sprinkle with flour, cover with a cloth and let sit for 15 minutes. Add the remaining milk, egg yolks and butter and knead to make a smooth dough. Cover and set aside in a warm place to rise for one hour, until the dough doubles in volume.

2.

In the meantime, cut the bacon into cubes. Remove the outer leaves from the cabbage, rinse the head and cut into fine strips. Peel 2 of the onions and garlic and chop finely. Cook the bacon in a frying pan, add the onions and cabbage and sauté briefly. Pour in the vegetable stock and simmer for 10-15 minutes over low heat. Drain in a colander and set aside.

3.

Pour the rice and beef stock into a pot and bring to a boil. Reduce the heat and simmer for 20 minutes.

4.

Peel and chop the remaining onions finely. Heat the oil in a pan and fry the ground beef until crumbly, add the onions, cook briefly, then set aside to cool.

5.

Rub the mushrooms with a paper towel and cut into thin slices. Heat the butter in a pan and sauté the mushrooms, add a small amount of water and continue frying until all the liquid has evaporated. Season with pepper.

6.

Peel the eggs and cut into slices.

7.

Preheat the convection oven to 180°C (approximately 350°F).

8.

Knead the dough again well, cut in half, and roll out each piece to a circle about 30 cm (approximately 12 inches) in diameter. Place one circle of dough on a baking sheet lined with parchment paper.

9.

Spread the rice with cabbage and bacon mixture on top of the dough, cover with the meat and mushrooms and finish with the hard-boiled eggs and chopped dill to make a dome shape. Place the second dough circle over the filling, press the edges well to seal and embellish with remaining dough. Brush the pie with the egg yolks and bake in the preheated oven for about 40 minutes, until golden. Serve hot or cold and cut into slices.