Cabbage Parcels with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,332 cal. | (111 %) | ||
| Protein | 163 g | (166 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 270 g | (180 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 160.6 g | (535 %) |
| Vitamin A | 8.2 mg | (1,025 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 115.8 mg | (965 %) | ||
| Vitamin K | 487.2 μg | (812 %) | ||
| Vitamin B₁ | 6.3 mg | (630 %) | ||
| Vitamin B₂ | 4.5 mg | (409 %) | ||
| Niacin | 85 mg | (708 %) | ||
| Vitamin B₆ | 11.6 mg | (829 %) | ||
| Folate | 3,240 μg | (1,080 %) | ||
| Pantothenic acid | 29.9 mg | (498 %) | ||
| Biotin | 329.6 μg | (732 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 2,532 mg | (2,665 %) | ||
| Potassium | 24,197 mg | (605 %) | ||
| Calcium | 2,032 mg | (203 %) | ||
| Magnesium | 1,164 mg | (388 %) | ||
| Iron | 39.5 mg | (263 %) | ||
| Iodine | 152 μg | (76 %) | ||
| Zinc | 21 mg | (263 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 1,803 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 263 g |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- salt
- 2 onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 600 grams Ground meat (mixed)
- 1 egg
- 1 Tbsp finely chopped oregano
- freshly ground peppers
- 1 Tbsp Tomato paste
- 100 milliliters Red wine
- 400 puréed Tomatoes
- 1 pinch sugar
Preparation steps
Blanch the cabbage leaves in salted water for 3-4 minutes. Rinse and pat dry. Slice off any big ribs to make them flat.
Peel and finely dice an onion and the garlic. Sweat in some oil until translucent and place in a bowl. Knead with the ground beef, egg and oregano and season with salt and pepper.
Spoon 1-2 tablespoons of meat mixture on each cabbage leaf, fold the sides over and roll up. Tie with kitchen twine.
Fry in the remaining oil and then remove from the pan.
Peel and finely chop the second onion. Sauté until translucent in the pan, stir in the tomato paste and deglaze with the wine. Add the puréed tomatoes, season with salt, sugar and pepper and place the rolls in the sauce.
Cover and simmer over low heat for about 20 minutes. Turn halfway through and season to taste before serving.
