Cabbage Bake with Ground Meat
Healthy, because
Even smarter
Nutritional values
The green plant pigment chlorophyll is able to promote blood formation and compensate for magnesium deficiency. It also supports wound healing and is also said to be able to prevent diabetes, dementia and cancer.
If the mountain cheese is too strict for you, you can replace it with a young Gouda or another cheese. You can also add more vegetables to the casserole if you wish. Carrots, spinach or fresh tomatoes are suitable, for example.
(Percentage of daily recommendation)
| Calorie | 1,767 cal. | (84 %) | ||
| Protein | 165 g | (168 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 106.5 g | (355 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 96 mg | (800 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 58.8 mg | (490 %) | ||
| Vitamin B₆ | 6.7 mg | (479 %) | ||
| Folate | 1,135 μg | (378 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 1,873 mg | (1,972 %) | ||
| Potassium | 10,015 mg | (250 %) | ||
| Calcium | 2,840 mg | (284 %) | ||
| Magnesium | 536 mg | (179 %) | ||
| Iron | 25.3 mg | (169 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 26.8 mg | (335 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 1,694 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 113 g |
Ingredients
- Ingredients
- 1 kilogram Ground meat
- 15 large light green Savoy cabbage
- 1 onion (chopped)
- 1 Tbsp butter
- 1 garlic clove
- 1 can Tomatoes (peeled, 480 grams, drained)
- 150 grams Mountain cheese (coarsely grated)
- salt
- freshly ground peppers
Preparation steps
Cook cabbage leaves in boiling salted water for 3 minutes. Drain, rinse in cold water and drain.
Cook onion in butter until soft. Add ground meat and cook until crumbly. Press in garlic and season with salt and pepper.
Drain tomatoes and chop coarsely.
Trim thick stems out of the cabbage leaves.
Lay 3 cabbage leaves in a greased baking dish. Spread with 1/3 of the tomatoes and 1/3 of the meat mixture. Continue layering ingredients until all are used. Cut the last cabbage leaves into wide strips and distribute along with remaining tomatoes on top. Sprinkle with cheese and bake in preheated oven at 180°C (approximately 350°F) for 40 minutes.
