Ground Meat and Savoy Cabbage Rolls with Cheese Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,137 cal. | (54 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 56.6 g | (189 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 51.5 mg | (429 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 31.4 mg | (262 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 604 μg | (201 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 997 mg | (1,049 %) | ||
| Potassium | 5,326 mg | (133 %) | ||
| Calcium | 1,507 mg | (151 %) | ||
| Magnesium | 289 mg | (96 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 896 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 60 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 3 Tbsps butter
- 1 handful parsley
- 500 grams Ground meat (mixed)
- 1 egg
- salt
- freshly ground peppers
- 8 light green Savoy cabbage (as large as possible)
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 150 milliliters Beef broth
- 100 milliliters Whipped cream
- freshly grated Nutmeg
- 100 grams grated Cheese (such as Emmentaler)
Preparation steps
Peel the onion and garlic, and finely dice both. Heat 1 tablespoon butter in a pan and saute the onion and garlic in it. Remove the onion and garlic from the pan into a bowl and let cool.
Rinse the parsley, shake dry, pluck off the leaves and chop finely. Add the ground meat, parsley and egg to the onion and garlic, season with salt and pepper, and knead well.
Rinse the savoy cabbage, cut out the stalk, separate the leaves, and blanch the leaves for 4-5 minutes in boiling salted water. Drain, rinse with cold water, and pat dry. Place 2 cabbage leaves overlapping over the work surface. Place ¼th of the ground meat mixture in the middle of each overlapping leaf, and roll up.
Heat the remaining butter in a roasting pan and sprinkle with the flour. Pour the white wine, beef broth and the cream while stirring. Simmer for a few minutes until slightly creamy, season with salt, pepper and nutmeg, and add the rolls into it. Sprinkle with half of the grated cheese, cover the pan with lid, and simmer for about 20 minutes. Stir in the rest of the cheese into the sauce before serving and season to taste.
