Lamb-Stuffed Cabbage
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
1043
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,043 cal. | (50 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 84.2 g | (281 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 77 mg | (642 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 42.7 mg | (356 %) | ||
| Vitamin B₆ | 4.9 mg | (350 %) | ||
| Folate | 911 μg | (304 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 1,485 mg | (1,563 %) | ||
| Potassium | 7,609 mg | (190 %) | ||
| Calcium | 1,942 mg | (194 %) | ||
| Magnesium | 401 mg | (134 %) | ||
| Iron | 20.4 mg | (136 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 17.3 mg | (216 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 1,430 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 88 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 Savoy cabbage
- 700 grams Ground lamb
- 4 Tbsps thyme
- 1 chili pepper (minced)
- 2 garlic cloves (minced)
- 1 Tbsp vegetable oil
- salt
- peppers
- Bakers twine
Preparation steps
1.
Blanch cabbage leaves in boiling salted water for 4-5 minutes. Remove and drain on paper towels.
Combine minced lamb, thyme, chili, garlic, salt, pepper and oil, divide into 6 portions, shape into balls and place each in the middle of each cabbage leaf.
2.
Wrap up cabbage leaf and secure with kitchen twine. Place about 200 ml (approximately 7 ounces) of water in a large pressure cooker. Place cabbage packets into pressure cooker, seal pot and cook for about 15 minutes.
Remove and serve warm.
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