Cabbage Rolls with Sliced Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,037 cal. | (49 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 63.7 g | (212 %) |
| Vitamin A | 3.6 mg | (450 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 53 mg | (442 %) | ||
| Vitamin K | 78.7 μg | (131 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 29.8 mg | (248 %) | ||
| Vitamin B₆ | 4.1 mg | (293 %) | ||
| Folate | 693 μg | (231 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 1,011 mg | (1,064 %) | ||
| Potassium | 6,130 mg | (153 %) | ||
| Calcium | 1,528 mg | (153 %) | ||
| Magnesium | 309 mg | (103 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 12.5 mg | (156 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 951 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 74 g |
Ingredients
- Ingredients
- 8 Savoy cabbage
- salt
- 2 shallots
- 1 garlic clove
- 3 Tbsps olive oil
- 400 grams ground pork
- 50 grams freshly grated Parmesan
- 1 egg
- peppers (freshly ground)
- 800 grams carrots
- 1 stalk Leeks
- 125 milliliters Vegetable broth
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Blanch the cabbage leaves in a pot of boiling salted water for 3 minutes. Remove the cabbage leaves from the pot and rinse with cold water until room temperature. Peel and finely chop the shallots and garlic. Heat 1 tablespoon of the oil in a skillet. Add the shallots and garlic, and cook until translucent. Allow to cool slightly. Knead the ground pork with the cooked shallots and garlic, Parmesan and the egg in a bowl. Season with salt and pepper to taste. Peel and slice the carrot.
Rinse the leek and remove the dark green top. Slice the white and light green part of the leek. Heat the remaining oil in a roasting pan on the stove. Add the carrots and leeks, and sauté until browned lightly. Season with salt and pepper to taste and pour in the broth. Lay the cabbage leaves flat and remove the hard ribs. Put some of the meat mixture on top of each cabbage leaf. Fold the edges of the cabbage leaves inward and roll the cabbage into a parcel. Place seam-side down in the roasting pan. Cover with aluminum foil or a lid and bake until tender, about 45 minutes. Remove and serve immediately.
