Cabbage Rolls and Carrot Puree

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Cabbage Rolls and Carrot Puree
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
629
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie629 kcal(30 %)
Protein31.68 g(32 %)
Fat35.91 g(31 %)
Carbohydrates45.44 g(30 %)
Sugar added0 g(0 %)
Roughage11.04 g(37 %)
Vitamin A2,794.72 mg(349,340 %)
Vitamin D1.44 μg(7 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.36 mg(33 %)
Niacin10.41 mg(87 %)
Vitamin B₆0.44 mg(31 %)
Folate35.47 μg(12 %)
Pantothenic acid1.25 mg(21 %)
Biotin2.74 μg(6 %)
Vitamin B₁₂1.65 μg(55 %)
Vitamin C151.81 mg(160 %)
Potassium960.26 mg(24 %)
Calcium270.3 mg(27 %)
Magnesium30.95 mg(10 %)
Iron2.86 mg(19 %)
Iodine24.96 μg(12 %)
Zinc2.77 mg(35 %)
Saturated fatty acids14.5 g
Cholesterol163.21 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
larger Green cabbage (head)
1
day-old kaiser roll
liter
1
1 tablespoon
100 grams
1
350 grams
2 tablespoons
chopped Parsley
½
organic Lemon (zest)
1 tablespoon
1 tablespoon
½ liter
For the carrot puree
600 grams
6 tablespoons
freshly ground Pepper

Preparation steps

1.

Remove 8 beautiful cabbage leaves, rinse and blanch for 5 minutes in boiling salted water. Remove, drain and cut out stalk to lie flat. Soak the bread in the warm milk. Core remaining cabbage and cut leaves into small pieces.

2.

Peel onion and finely dice. Heat butter and sauté onion until translucent. Cube bacon, add and cook briefly. Mix the ground beef with the egg, onion and bacon. Add squeezed bread and spices and season with salt and pepper.

3.

Divide the meat mixture on the leaves. Fold the sides of the leaves over the filling and roll up. Wrap with kitchen twine. Heat butter and oil in a roasting pan and cook the rolls on all sides. Add chopped ​​cabbage and let braise briefly. Pour in the broth, cover and simmer 1 hour in the oven at 200°C (approximately 400°F).

4.

Serve cabbage rolls on the chopped cabbage. Serve as desired with carrot puree:

5.

Peel the carrots, cut into pieces and cook in a little boiling salted water until tender, about 10 minutes. Drain and mash with a potato masher. Mix with cream and season with salt and pepper.