Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 187.3 μg | (312 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 674 mg | (17 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- salt
- freshly ground peppers
- 1 Napa cabbage (about 1 kg)
- 150 grams Ground steak (for tartar)
- 100 grams button Mushroom
- 1 shallot
- 1 Tbsp Caper
- 1 egg
- 1 tsp thyme
- 1 Tbsp olive oil
- 1 tsp butter
- 125 milliliters Veal stock
- 100 grams Tomatoes
- 2 Tbsps Whipped cream
- 1 bunch Chives
Preparation steps
Bring a pan of salted water to a boil. Remove the outer leaves and the stalk of the cabbage, rinse and simmer in the pan for 10 minutes.
Lift out cabbage, peel off the outer 4 leaves and continue to cook, possibly even 2-3 minutes. If too tight, lift out, rinse and drain leaves. Prepare 8 cabbage leaves. Cut the ribs flat and put each 2 leaves overlapping on a kitchen towel. Place steak tartare in a bowl. Clean mushrooms and finely chop. Peel shallots and very finely chop. Drain capers and chop coarsely. Knead mushrooms, shallots, capers and egg with tartare. Season with salt, pepper and thyme. From tartare mixture form 4 meatballs, put in the middle of the cabbage leaves and roll up into rolls. Wrap each roll with kitchen twine. Heat oil and butter in a large casserole.
Cook rolls over medium heat around 5 minutes. Add broth and tomatoes, cover and simmer for 30 minutes.
Remove rolls and set aside the pan with the sauce. Stir in cream without allowing to boil. Season with salt and pepper. Serve rolls with sauce and garnish with chives.
