Cabbage with Rice Stuffing
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 6.69 g | (7 %) | ||
| Fat | 15.17 g | (13 %) | ||
| Carbohydrates | 32.78 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.49 g | (28 %) |
more nutritional values
| Vitamin A | 155.6 mg | (19,450 %) | ||
| Vitamin D | 0.79 μg | (4 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 4.16 mg | (35 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 74.58 μg | (25 %) | ||
| Pantothenic acid | 1.13 mg | (19 %) | ||
| Biotin | 0.32 μg | (1 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 11.54 mg | (12 %) | ||
| Potassium | 785.98 mg | (20 %) | ||
| Calcium | 115.61 mg | (12 %) | ||
| Magnesium | 65.81 mg | (22 %) | ||
| Iron | 1.25 mg | (8 %) | ||
| Zinc | 1.01 mg | (13 %) | ||
| Saturated fatty acids | 3.04 g | |||
| Cholesterol | 4.62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Boil water and a stock cube to make broth, refine with lemon juice.
2.
Blanch cabbage and leave to drain in a colander.
3.
Rinse eggplants and peppers, remove seeds and ribs and cut into cubes. Briefly cook in olive oil.
4.
Stir in boiled rice, season with salt and pepper.
5.
Separate the cabbage leaves and cover the leaves with the cooked filling.
6.
Roll up leaves and place side by side in an ovenproof dish. Pour in the broth and cook in oven at 200°C for about 15 minutes.
7.
Prepare bechamel sauce according to package directions and serve with cabbage rolls.
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