Italian-Style Cabbage Rolls
Italian-Style Cabbage Rolls - Italian meatballs surrounded by tender cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 616 cal. | (29 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.5 g | (98 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 31.2 mg | (260 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 328 μg | (109 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 515 mg | (542 %) | ||
| Potassium | 2,981 mg | (75 %) | ||
| Calcium | 682 mg | (68 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 502 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 32 g |
Ingredients
- Ingredients
- 4 large Savoy cabbage
- 400 grams Ground meat
- 4 sun-dried Tomatoes (in oil)
- 3 Tbsps vegetable oil
- 1 shallot
- 1 garlic clove
- 1 Tbsp black Olives (pitted)
- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh oregano
- 1 tsp Tomato paste
- 1 Tbsp ground paprika
- 250 milliliters Beef broth
- 2 Tbsps Crème fraiche
- salt
- cayenne pepper
- parsley (to garnish)
Preparation steps
Rinse cabbage leaves, trim and blanch in boiling salted water for about 3-4 minutes, so that the leaves are pliable but not too soft. Rinse under cold water and pat dry.
For the filling: Finely chop the tomatoes and olives. Peel shallot and garlic, finely chop and sauté in 1 tablespoon hot oil until translucent. Remove from heat, mix well with ground meat, olives, tomatoes and herbs. Season with salt and cayenne pepper. Divide mixture into four portions, place on the leaves and roll up. Sauté seam-side down in remaining hot oil in a sauté pan or a Dutch oven. Turn and cook until browned. Add the tomato paste, sprinkle with paprika and deglaze with the broth. Turn cabbage rolls several times. Cover and cook about 30 minutes or until done. Stir in crème fraîche, season with salt and cayenne pepper and serve garnished with parsley.
