Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49.1 g | (164 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 42.9 mg | (358 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 26.6 mg | (222 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 521 μg | (174 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 860 mg | (905 %) | ||
| Potassium | 4,548 mg | (114 %) | ||
| Calcium | 1,154 mg | (115 %) | ||
| Magnesium | 247 mg | (82 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 788 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 56 g |
Ingredients
- Ingredients
- 10 large Savoy cabbage
- 2 slices day-old white bread
- 100 milliliters milk
- 1 onion
- 100 grams Smoked bacon
- 1 bunch parsley
- 1 Tbsp Caper
- 1 egg
- 500 grams Ground meat
- Fat
- 400 milliliters Veal stock (from a jar)
- 2 organic Oranges
- 1 Tbsp green peppers
- 2 Tbsps Sour cream
- salt
- peppers
Preparation steps
Blanch cabbage leaves in boiling salted water for 2 minutes, rinse with cold water and drain well. Cut white bread into cubes and soak in lukewarm milk. Peel onion and chop finely. Saute bacon cubes and onion until soft. Rinse parsley, shake dry and chop finely. Squeeze bread lightly and add to onion and bacon mixture, add parsley, capers, egg and ground beef. Season with salt and pepper and mix well. Top each cabbage leaf with about 2 tablespoons of meat mixture and wrap well, secure with toothpicks. Grease baking pan and arrange rolls in it. Bake in preheated oven at 225°C (approximately 425°F) for about 15 minutes. Add stock and bake for 45 minutes more.
Rinse orange in hot water and grate zest, squeeze juice. Remove pan from the oven and transfer cabbage rolls to serving plates, keep warm. Add orange juice, zest and cream fraiche to the sauce and simmer down a little. Drizzle sauce over rolls.
If desired, serve with boiled potatoes.
