cabbage rolls stuffed with ground meat
(Percentage of daily recommendation)
| Calorie | 914 cal. | (44 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 59.1 g | (197 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 51.5 mg | (429 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 31.8 mg | (265 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 672 μg | (224 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 1,024 mg | (1,078 %) | ||
| Potassium | 5,663 mg | (142 %) | ||
| Calcium | 1,392 mg | (139 %) | ||
| Magnesium | 306 mg | (102 %) | ||
| Iron | 14.6 mg | (97 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 905 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 64 g |
Ingredients
- Ingredients
- 350 grams white Beans
- 600 milliliters Beef broth
- 8 large Savoy cabbage
- salt
- 400 grams Ground meat (mixed)
- 1 garlic clove
- 100 grams Prosciutto
- 2 scallions
- 1 egg
- 1 tsp dried thyme
- peppers
- 4 Tomatoes
- 2 sprigs Sage
- 1 Tbsp lemon juice
Preparation steps
Soak beans in water overnight. Drain and combine with broth and simmer, covered, for about 1 hour on low heat. Add more broth as needed.
Rinse cabbage leaves and flatten hard veins. Blanch in boiling salted water for 3-4 minutes. Drain and pat dry.
Place ground meat into the bowl. Peel garlic and chop finely. Cut ham into small cubes. Rinse and chop scallions. Add garlic, ham, scallions, egg and thyme to meat, season well with salt and pepper. Mix well. Spread cabbage leaves on flat surface and place meat mixture in the middle of each leaf. Roll up and tie with kitchen string. Add to beans after about 30 minutes of cooking.
Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice. Rinse sage and pluck off leaves. Add tomatoes and sage to the pan during the last 10 minutes of cooking.
Before serving, season with lemon juice, salt and pepper. Arrange on plates and serve.