Ground Meat and Vegetable Gratin
(6 votes)
(6 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
630
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 94.8 μg | (158 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,601 mg | (40 %) | ||
| Calcium | 542 mg | (54 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 8.6 mg | (108 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes (cooked, peeled and sliced)
- 3 carrots (cubed)
- 400 grams Ground beef
- 1 tsp Mustard
- 2 Tbsps Tomato paste
- 2 onions (finely chopped)
- 2 garlic cloves
- 1 bay leaf
- 1 Tbsp clarified butter
- 1 tsp rosemary
- 1 tsp marjoram
- 1 tsp thyme
- 400 grams Napa cabbage (sliced)
- salt
- freshly ground peppers
- 150 milliliters white wine
- 200 grams grated Gruyere (r Appenzeller)
Preparation steps
1.
Heat clarified butter in a pan and saute onions and bay leaf for a few minutes. Add peeled and squeezed through garlic press garlic, ground beef, carrots, mustard and tomato paste, season with salt, pepper and herbs and continue cooking.
2.
Blanch cabbage in boiling salted water for 2 minutes. Drain, rinse in cold water and drain again.
3.
Place cabbage into a greased ovenproof dish and spread ground meat mixture. Layer potatoes on top, season with salt and pepper. Add wine to the dish and sprinkle with cheese.
4.
Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove from oven and serve.
