Cabbage Wraps with Turkey Filling

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Cabbage Wraps with Turkey Filling
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
316
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie316 kcal(15 %)
Protein33.85 g(35 %)
Fat9.86 g(9 %)
Carbohydrates23.81 g(16 %)
Sugar added0 g(0 %)
Roughage5.6 g(19 %)
Vitamin A244.28 mg(30,535 %)
Vitamin D0.79 μg(4 %)
Vitamin E2.65 mg(22 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.36 mg(33 %)
Niacin15.84 mg(132 %)
Vitamin B₆1.01 mg(72 %)
Folate123.29 μg(41 %)
Pantothenic acid1.18 mg(20 %)
Biotin10.33 μg(23 %)
Vitamin B₁₂0.76 μg(25 %)
Vitamin C47.75 mg(50 %)
Potassium835.33 mg(21 %)
Calcium221.48 mg(22 %)
Magnesium76.83 mg(26 %)
Iron1.78 mg(12 %)
Iodine17.69 μg(9 %)
Zinc2.32 mg(29 %)
Saturated fatty acids3.3 g
Cholesterol114.16 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large, unblemished Savoy cabbage leaf
4 cups
3
onions (diced)
11 ounces
1 tablespoon
0.333 cup
1
1
thick-sliced white bread
2 tablespoons
snipped Chives
freshly ground peppers
cup
How healthy are the main ingredients?
tomato

Preparation steps

1.
Blanch the savoy cabbage leaves in plenty of boiling, salted water for 2 minutes, then refresh in cold water and drain. Pat dry and reduce the thickness of the thick stalks by cutting them flat.
2.
Drop the tomatoes into boiling water for a few seconds, then skin, quarter, deseed and dice.
3.
Heat the oil and sweat a third of the onion until soft. Add the meat and quickly brown on all sides. Remove from the heat and mix with the Parmesan and egg. Cut the crusts off the bread, crumble the bread finely and mix into the meat mixture with the chives. Season with salt and pepper.
4.
Spread a quarter of the stuffing on each savoy cabbage leaf, fold the sides of the leaves over the stuffing and roll up. Tie with kitchen string if you wish.
5.
Combine the remaining onion in a casserole dish with the tomatoes. Add the stock and season with salt and pepper.
6.
Place the savoy roulades in the pot, put on the lid and cook in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 1 hour 15 minutes.