Cabbage Ground Meat Pudding

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Cabbage Ground Meat Pudding
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Calories:
176
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie176 kcal(8 %)
Protein9.26 g(9 %)
Fat9.41 g(8 %)
Carbohydrates14.76 g(10 %)
Sugar added0 g(0 %)
Roughage3.18 g(11 %)
Vitamin A134.84 mg(16,855 %)
Vitamin D0.25 μg(1 %)
Vitamin E0.44 mg(4 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.16 mg(15 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.29 mg(21 %)
Folate52.84 μg(18 %)
Pantothenic acid0.7 mg(12 %)
Biotin2.07 μg(5 %)
Vitamin B₁₂0.44 μg(15 %)
Vitamin C42.46 mg(45 %)
Potassium298.12 mg(7 %)
Calcium62.34 mg(6 %)
Magnesium34.74 mg(12 %)
Iron1.37 mg(9 %)
Iodine3.52 μg(2 %)
Zinc1.37 mg(17 %)
Saturated fatty acids4.71 g
Cholesterol46.87 mg

Ingredients

for
1
Ingredients
1 nice Head of cabbage
400 grams mixed Ground meat
350 grams Long grain rice
1 big yellow Bell pepper
130 grams frozen Peas
1 bunch parsley
½ teaspoon marjoram
salt (and pepper)
1 bunch Chives
1 cup sour Whipped cream
Fat (for the mold)
How healthy are the main ingredients?
Long grain riceWhipped creamparsleyChivesmarjoramsalt

Preparation steps

1.

Rinse and trim cabbage and peel off outer leaves. Blanch in boiling salted water for 5 minutes, then plunge into ice cold water and drain well on kitchen paper. Thaw peas. Grease a large pudding or ring cake mold and line well with cabbage leaves, leaving some hanging over the edges.

2.

Cut bell peppers in half, remove seeds and white ribs, rinse and dice flesh. Cook rice according to package directions and mix thoroughly with ground meat, peppers, chopped parsley, marjoram, salt and pepper. Add peas careful. Spread meat mixture into the mold and cover with overlapping cabbage leaves.

3.

Close form well. Cover tightly with aluminum foil. Place pudding mold in a high roaster, pour in water and cook in the oven at 200°C (approximately 400°F) for 1 ½ hours. Add some water as needed. Remove from oven, turn out meatloaf from the mold, sprinkle with chopped chives and encircle with sour cream then serve.