Cabbage Rolls
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
443
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 166.8 μg | (278 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 209 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 lg leaves Green cabbage
- salt
- 1 carrot
- 1 Tbsp Caper
- 100 grams cooked Rice
- 2 Tbsps freshly chopped parsley
- 1 egg yolk
- 400 grams mixed Ground meat
- 1 egg
- freshly ground peppers
- 20 grams clarified butter
- 1 onion
- 1 tsp Tomato paste
- 350 milliliters Vegetable broth
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Remove thick ribs from cabbage leaves. Blanch for 2 minutes in boiling salted water. Remove, let cool then pat dry.
3.
Peel and finely grate carrot. Drain the capers well and chop. Mix the cooked rice, parsley and egg yolks with the ground beef. Season with salt and pepper. Place some filling in the center of each leaf and roll up to enclose. Secure with toothpicks.
Brown the stuffed leaves in butter and remove from pan. Peel the onion and cut into thin strips. Sauté briefly in same pan, stir in the tomato paste and broth and simmer until soft. Return cabbage rolls to pan, cover and bake in preheated oven for 45-50. Serve immediately.
