Cabbage Rolls
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 34.68 g | (35 %) | ||
| Fat | 30.07 g | (26 %) | ||
| Carbohydrates | 54.61 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 147.99 mg | (18,499 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 4.74 mg | (40 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 85.4 μg | (28 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 1.16 μg | (3 %) | ||
| Vitamin B₁₂ | 1.12 μg | (37 %) | ||
| Vitamin C | 151.5 mg | (159 %) | ||
| Potassium | 1,237.27 mg | (31 %) | ||
| Calcium | 534.93 mg | (53 %) | ||
| Magnesium | 35.1 mg | (12 %) | ||
| Iron | 3.93 mg | (26 %) | ||
| Iodine | 40.43 μg | (20 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 12.75 g | |||
| Cholesterol | 140.28 mg |
Ingredients
- Ingredients
- 1 small Green cabbage (cut into strips)
- 2 eggs
- 300 grams Mortadella
- 3 potatoes
- 3 White rolls (day old)
- 1 cup milk
- 100 grams grated Parmesan
- salt
- peppers
- olive oil
- Cherry tomatoes (for garnish)
Preparation steps
Boil a large pot of salted water and blanch the cabbage for 4 minutes. Remove, rinse with cold water and carefully separate the large outer leaves (8-10 leaves).
Rinse and peel the potatoes and cut into 1 cm cubes (approximately 1/2 inch). Boil in salted water, drain and set aside.
Beat the eggs well in a bowl.
Remove the crust from the bread and cut the bread into small cubes. Soak in a cup of milk.
Finely dice the mortadella and chop the remaining cabbage very finely.
Mix all the ingredients with the beaten eggs, add the Parmesan and season with salt and pepper.
Spoon the filling onto the large cabbage leaves and roll up into small parcels. Pin together at both ends with toothpicks.
Grease a baking dish with a little olive oil. Lay the cabbage rolls side by side and drizzle with olive oil.
Bake in a preheated oven at 150ºC (approximately 300ºF) for 15 minutes.