Cabbage Rolls Stuffed with Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 149.3 μg | (249 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 776 mg | (19 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 8 lg leaves Green cabbage
- salt
- 1 day-old White roll
- 400 grams mixed Ground meat
- 1 egg
- 1 tsp Mustard
- freshly ground peppers
- 20 grams clarified butter
- 2 onions
- 1 tsp Tomato paste
- 350 milliliters Vegetable broth
Preparation steps
Cut thick veins of cabbage leaves flat and blanch leaves in boiling salted water for 2 minutes. Drain and rinse in cold water, pat dry. Soak bread in lukewarm water. Mix ground beef with egg, mustard and well-squeezed bread, knead well and season with salt and pepper.
Arrange 2 cabbage leaves, overlapping, on a flat surface and place meat mixture in the middle. Roll up tightly and tie with a kitchen string. Prepare 3 more rolls in the same manner. Heat butter in a roasting pan and cook rolls until golden brown on all sides.
Peel onions and cut into thin strips. Add to the roasting pan and saute briefly. Add tomato paste and broth, simmer for a few minutes. Bake, covered, in preheated oven at 180°C (approximately 350°F) for about 45-50 minutes. Transfer to plates and drizzle with some sauce. Serve with boiled potatoes, if desired.
