Grilled Potato in Cabbage Leaf
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
262
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 15.06 g | (15 %) | ||
| Fat | 10.7 g | (9 %) | ||
| Carbohydrates | 29.97 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.42 g | (15 %) |
more nutritional values
| Vitamin A | 92.64 mg | (11,580 %) | ||
| Vitamin D | 0.05 μg | (0 %) | ||
| Vitamin E | 0.16 mg | (1 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.68 mg | (22 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 46.95 μg | (16 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 1.42 μg | (3 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 46.87 mg | (49 %) | ||
| Potassium | 850.41 mg | (21 %) | ||
| Calcium | 361.64 mg | (36 %) | ||
| Magnesium | 36.58 mg | (12 %) | ||
| Iron | 1.53 mg | (10 %) | ||
| Zinc | 0.69 mg | (9 %) | ||
| Saturated fatty acids | 7.02 g | |||
| Cholesterol | 33.59 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams predominantly waxy potatoes
- 8 large White cabbage
- 150 grams Mozzarella
- 50 grams dried Tomatoes (in oil)
- 40 grams grated Parmesan
- 1 Tbsp finely chopped thyme
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes, cook about 20 minutes, let evaporate, peel and cut into 1 cm (approximately 1/2 inch) thick slices.
2.
Blanch the cabbage leaves in boiling salted water for about 3 minutes, rinse in cold water and drain. Cut the mozzarella into thin slices. Chop the dried tomatoes finely and mix with the Parmesan, thyme and 2 tablespoons oil from tomato oil, season with salt and pepper.
3.
Spread out 4 - 6 cabbage leaves. Alternately put the potatoes with mozzarella like a fan on the cabbage and leave a small edge free.
4.
Add the tomatoes and oil mixture to the potatoes, top with a second cabbage leaf, fasten the edges with toothpicks and broil on the grill over low heat about 15 minutes. To serve, discard the upper cabbage leaves.
