Cabbage Rolls with Rabbit Filling

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Cabbage Rolls with Rabbit Filling
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Health Score:
8,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1697
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,697 kcal(81 %)
Protein173.22 g(177 %)
Fat94.41 g(81 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage9.47 g(32 %)
Vitamin A1,763.36 mg(220,420 %)
Vitamin D0.19 μg(1 %)
Vitamin E3.25 mg(27 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂1.3 mg(118 %)
Niacin84.92 mg(708 %)
Vitamin B₆2.72 mg(194 %)
Folate94.37 μg(31 %)
Pantothenic acid5.6 mg(93 %)
Biotin3 μg(7 %)
Vitamin B₁₂47.28 μg(1,576 %)
Vitamin C153.69 mg(162 %)
Potassium2,926.03 mg(73 %)
Calcium330.68 mg(33 %)
Magnesium135.16 mg(45 %)
Iron15.26 mg(102 %)
Iodine11.76 μg(6 %)
Zinc13.35 mg(167 %)
Saturated fatty acids36.73 g
Cholesterol616.55 mg

Ingredients

for
4
Ingredients
2 fresh Saddle of hare (each about 500 grams)
1 head Green cabbage
250 milliliters Beef broth
4 Tbsps vegetable oil
For the filling
1 bunch flat-leaf parsley
4 scallions
80 grams butter
2 Tbsps honey Mustard
2 Tbsps Sour cream
1 egg yolk
peppers
salt
For the vegetables
4 carrots
kale
1 tsp Caraway
salt
peppers
125 milliliters Whipped cream
1 Tbsp Pastry flour
2 Tbsps butter
250 milliliters Vegetable broth
How healthy are the main ingredients?
Whipped creamMustardSour creamparsleysaltcarrot

Preparation steps

1.

Cut each hare cut along either side of the vertebra with a sharp knife. Detach the fillets from the bone. (Or ask the butcher to do this for you.) Separate any skin that remains and cut meat into a total of 8 parts. Season on both sides with salt and pepper.

2.

Bring a large pot of salted water to a boil. Remove 8 small or 4 large outer leaves carefully from the cabbage. Blanch leaves in boiling salted water for about 5 minutes. Remove, rinse in cold water and drain.

3.

For the filling, rinse and chop parsley and scallions. Heat the butter and mustard in a small pot while stirring. Add parsley, scallions, egg yolk and sour cream. Season with salt and pepper.Bring to a boil, then simmer for 2 minutes over low heat.

4.

Lay blanched cabbage leaves (overlap 2 small if using) flat on the work surface. Spread the filling on each and place 2 pieces of hare in the middle. Turn the leaves sideways and roll up to enclose. Tie with kitchen twine.

Heat the oil in Dutch oven and add the stuffed cabbage rolls. Pour in broth, cover and cook on low heat for about 40 minutes. Every now and then, baste with the broth.

5.

For the vegetables, peel carrots and cut into sticks. Remove kale leaves from center ribs and cut into strips. Heat the butter in a pan and cook carrots and kale for about 10 minutes. Dust with flour, then add vegetable broth and braise for about 5 minutes. Add cream and cook until reduced. Season with salt, pepper and cumin. Serve stuffed cabbage with vegetables and garnish with parsley leaves.

6.

Add cream and reduce again.