Ground Meat and Savoy Casserole
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
878
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 878 cal. | (42 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 930 mg | (93 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 31.7 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams large Savoy cabbage
- 2 shallots
- 1 garlic clove
- 1 Tbsp butter
- 2 stale White rolls
- 750 grams Ground meat (mixed, or lamb)
- 1 can Tomatoes (drained) (800 grams)
- 150 grams grated Emmentaler cheese
- 150 grams grated Gruyere
- salt
- peppers
- butter (to grease the baking dish)
Preparation steps
1.
Soak the rolls in lukewarm water. Squeeze the rolls and tear into bite-sized pieces.
2.
Blanch the cabbage leaves in boiling salted water for about 4 minutes. Remove, rinse immediately with cold water and drain.
3.
Peel shallots and sweat in butter, press the garlic, sauté with the shallots and remove from heat.
4.
Mix ground beef with well squeezed rolls, shallots, salt and pepper.
5.
Drain the tomatoes, then coarsely chop and season with salt and pepper.
6.
Spoon 1/3 of the tomatoes into a buttered baking dish, top with 1/3 of cabbage, and then 1/3 of the ground meat mixture. Repeat the process twice.
7.
Bake in an oven preheated to 200°C (approximately 375°F) for about 30 minutes. Sprinkle with cheese 10 minutes before end of baking.
