Ground Meat and Vegetable Casserole
Healthy, because
Even smarter
Nutritional values
This minced meat and vegetable casserole is prepared with minced beef: This provides a lot of high-quality, muscle-building protein as well as easily digestible iron for smooth oxygen transport. Savoy cabbage scores points with many cell-protecting secondary plant substances and the immune booster vitamin C.
Instead of savoy cabbage, you can prepare this minced meat and vegetable casserole with kale or Brussels sprouts.
(Percentage of daily recommendation)
| Calorie | 1,767 cal. | (84 %) | ||
| Protein | 165 g | (168 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 106.5 g | (355 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 96 mg | (800 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 3.1 mg | (310 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 58.8 mg | (490 %) | ||
| Vitamin B₆ | 6.7 mg | (479 %) | ||
| Folate | 1,135 μg | (378 %) | ||
| Pantothenic acid | 9.3 mg | (155 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 1,873 mg | (1,972 %) | ||
| Potassium | 10,015 mg | (250 %) | ||
| Calcium | 2,840 mg | (284 %) | ||
| Magnesium | 536 mg | (179 %) | ||
| Iron | 25.3 mg | (169 %) | ||
| Iodine | 126 μg | (63 %) | ||
| Zinc | 26.8 mg | (335 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 1,694 mg | |||
| Cholesterol | 192 mg | |||
| Complete sugar | 113 g |
Ingredients
- Ingredients
- 1 kilogram Ground meat
- 15 large light green Savoy cabbage
- 1 onion (chopped)
- 1 Tbsp butter
- 1 garlic clove
- 1 can Tomatoes (peeled, 480 grams drained)
- 150 grams Mountain cheese (coarsely grated)
- salt
- freshly ground peppers
Preparation steps
Blanch cabbage leaves in boiling salted water for 3 minutes. Drain, immediately rinse in cold water and drain.
Sauté onion in butter until translucent, add ground meat and cook until crumbly. Press garlic through a press over the meat and season with salt and pepper.
Drain tomatoes and coarsely chop.
Cut thick veins out of the cabbage leaves.
Lay 3 cabbage leaves in a greased baking dish, top with 1/3 of the tomatoes and spread on 1/3 of the meat mixture. Continue layering ingredients until all are used. Cut last layer of the cabbage leaves into wide strips and distribute with remaining tomatoes on top. Sprinkle with cheese and bake in preheated oven at 180°C (approximately 350°F) until browned, about 40 minutes.
