Cabbage Rolls with Mashed Potatoes

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(1 vote)
Cabbage Rolls with Mashed Potatoes
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Health Score:
74 / 100
1 hr 15 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie598 cal.(28 %)
Protein27 g(28 %)
Fat31 g(27 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage9.3 g(31 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E4.4 mg(37 %)
Vitamin K250.4 μg(417 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin13.7 mg(114 %)
Vitamin B₆1.1 mg(79 %)
Folate145 μg(48 %)
Pantothenic acid1.9 mg(32 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂3.1 μg(103 %)
Vitamin C141 mg(148 %)
Potassium1,794 mg(45 %)
Calcium203 mg(20 %)
Magnesium103 mg(34 %)
Iron4.7 mg(31 %)
Iodine27 μg(14 %)
Zinc4.9 mg(61 %)
Saturated fatty acids16.9 g
Uric acid205 mg
Cholesterol134 mg
Complete sugar13 g


For the cabbage rolls
1 Green cabbage 2.5 kg (approximately 5 pounds)
1 day-old White roll
2 onions
1 bunch flat-leaf parsley
500 grams mixed Ground meat
1 egg
freshly ground peppers
sweet ground paprika
2 Tbsps clarified butter
50 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
200 milliliters Beef broth
1 tsp cornstarch
100 grams Crème fraiche
1 stalk Leeks
For the mashed potatoes
1 ⅕ kilograms starchy potatoes
40 grams butter
200 milliliters milk
ground Nutmeg
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Preparation steps


For the cabbage rolls, remove 24 large leaves from the cabbage head. Blanch in boiling salted water for 1 minute. Plunge leaves into iced water, drain and pat dry. Cut the thick midrib of the leaves to lay them flat. 


For the filling, soak the bread in water then squeeze dry. Peel the onions and chop finely. Rinse the parsley, shake dry and chop finely. Mix minced meat with egg, bread, parsley and half of the onions. Season with salt, pepper and paprika. For each roll, lay 2 cabbage leaves together, overlapping. Place filling on leaves, roll up and tie with kitchen twine. Melt butter in a large pan. Cook the rolls on all sides for 2 to 3 minutes. Add the soup vegetables and the remaining onions. Pour in broth. Cover and simmer over low heat for about 40 minutes.


For the mashed potatoes, rinse the potatoes and cook in boiling salted water for about 30 minutes. Peel then press through a potato ricer. Stir in hot milk and butter. Season with salt and nutmeg.


Rinse leek and cut into thin strips.


Remove the cabbage rolls from the pan and keep warm. Strain cooking liquid through a sieve. Return liquid to the pan. Stir in cornstarch dissolved in a little water. Boil 1 minute or until thickened. Add leek and simmer until tender. Stir in crème fraiche. Remove twine from the rolls. Serve with the leek sauce and mashed potatoes.