Chestnut Stuffed Cabbage with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,110 cal. | (53 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 60.4 g | (201 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 56 mg | (467 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 634 μg | (211 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 1,005 mg | (1,058 %) | ||
| Potassium | 5,669 mg | (142 %) | ||
| Calcium | 1,368 mg | (137 %) | ||
| Magnesium | 299 mg | (100 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 890 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 67 g |
Ingredients
- For the stuffed cabbage
- 8 Savoy cabbage
- salt
- 150 grams Chestnuts (cooked)
- 1 onion
- 1 Tbsp sunflower oil
- 1 egg
- 1 Tbsp freshly chopped parsley
- 400 grams mixed Ground meat
- freshly ground peppers
- 200 milliliters Beef broth
- For the sauce
- 200 grams button Mushroom
- 2 Tbsps sunflower oil
- 100 milliliters white wine
- 200 milliliters Whipped cream
- 1 Tbsp scallions
Preparation steps
Rinse the cabbage leaves, cut out the ribs and blanch for 5 minutes in boiling salted water. Drain and pat dry. For the filling: Finely chop the chestnuts. Peel the onion and sweat in hot oil until translucent. Mix into the ground meat along with the egg and parsley and season with salt and pepper. Distribute between the cabbage leaves and fold into parcels. In a saucepan, bring 100 ml (approximately 1/2 cup) broth to a boil, add the cabbage parcels, seam-side down, cover and cook until tender, around 15-20 minutes.
For the sauce: Wipe the mushrooms and slice. Sauté in hot oil until softened then deglaze the pan with white wine. Add the remaining broth and boil down until thickened. Add the cream and simmer slightly until creamy. Add chives and season with salt and pepper. Serve the stuffed cabbage leaves over the sauce.
