Cabbage Soup with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 872 cal. | (42 %) | ||
| Protein | 34.3 g | (35 %) | ||
| Fat | 49.83 g | (43 %) | ||
| Carbohydrates | 53.2 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1,062.33 mg | (132,791 %) | ||
| Vitamin D | 0.74 μg | (4 %) | ||
| Vitamin E | 3.66 mg | (31 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 10.79 mg | (90 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 38.85 μg | (13 %) | ||
| Pantothenic acid | 0.43 mg | (7 %) | ||
| Biotin | 3.94 μg | (9 %) | ||
| Vitamin B₁₂ | 1.82 μg | (61 %) | ||
| Vitamin C | 79.26 mg | (83 %) | ||
| Potassium | 919.63 mg | (23 %) | ||
| Calcium | 133.63 mg | (13 %) | ||
| Magnesium | 44.27 mg | (15 %) | ||
| Iron | 2.64 mg | (18 %) | ||
| Iodine | 15.45 μg | (8 %) | ||
| Zinc | 3.98 mg | (50 %) | ||
| Saturated fatty acids | 10.82 g | |||
| Cholesterol | 137.75 mg |
Ingredients
- Ingredients
- ½ small Green cabbage
- 2 onions
- 1 garlic clove
- 3 carrots
- 2 sprigs rosemary
- 4 Tbsps vegetable oil
- 500 milliliters Game stock
- 200 milliliters Rosé
- 300 grams fine Ground wild boar
- 200 grams Veal sausage (or veal sausages)
- 1 egg
- 1 Tbsp Pastry flour
- 1 onion (finely chopped)
- salt
- freshly ground peppers
Preparation steps
Peel onions and cut into very small cubes. Rinse cabbage and cut into thin strips. Heat 2 tablespoons of oil in a saucepan and saute onions and cabbage until light brown. Rinse rosemary, shake dry and pluck off leaves. Add white wine and 1/4 liter (approximately 1 cup) of water to the pan and reduce to about 1/3.
Peel and slice carrots. Peel and finely chop garlic.
For the meatballs: combine ground meat, onion, egg and flour and mix well. Season with salt and pepper, mix until malleable.
Strain cabbage soup through a sieve, collecting all liquid. Heat remaining oil in the pan and saute garlic with carrots briefly. Add cabbage broth and game stock, bring to a boil. With wet hands, make small meatballs and add to the broth. Simmer for about 10-15 minutes or until done. Pour soup into preheated soup bowls and serve with ciabatta, if desired.
