Cabbage Rolls
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
198
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 317.4 μg | (529 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Green cabbage (1 kilogram or 2.2 pounds)
- salt
- 1 small onion
- 2 Tbsps chopped parsley
- 2 stale White rolls
- 250 milliliters Vegetable broth
- 2 Tbsps butter
- freshly ground peppers
- 1 Tbsp chopped marjoram
- 1 Tbsp Tomato paste
- 1 tsp chopped rosemary
Preparation steps
1.
Remove outer leaves and stalk from cabbage. Separate leaves and blanch in salt water for 3-4 minutes. Drain, rinse and drain again. Spread larger leaves on paper towels. Squeeze and mince smaller leaves.
2.
Peel and mince onion. Soak rolls soak in water and squeeze. Heat 1 tablespoon butter in a skillet, sauté onion, parsley and chopped cabbage. Season with salt, pepper and marjoram. Stir in soaked rolls, divide mixture into portions and place portions on large cabbage leaves. Roll up leaves.
3.
Heat remaining butter in a pan and fry cabbage rolls for 10 minutes. Add tomato paste, rosemary and broth. Cover and simmer for 10 minutes.
Remove from pan and plate, drizzle with sauce and serve sprinkled with grated cheese, as desired.
