Lamb-Stuffed Cabbage

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Lamb-Stuffed Cabbage
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Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
1043
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,043 cal.(50 %)
Protein120 g(122 %)
Fat19 g(16 %)
Carbohydrates89 g(59 %)
Sugar added0 g(0 %)
Roughage84.2 g(281 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E77 mg(642 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂2.6 mg(236 %)
Niacin42.7 mg(356 %)
Vitamin B₆4.9 mg(350 %)
Folate911 μg(304 %)
Pantothenic acid7.1 mg(118 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂4.7 μg(157 %)
Vitamin C1,485 mg(1,563 %)
Potassium7,609 mg(190 %)
Calcium1,942 mg(194 %)
Magnesium401 mg(134 %)
Iron20.4 mg(136 %)
Iodine79 μg(40 %)
Zinc17.3 mg(216 %)
Saturated fatty acids3.9 g
Uric acid1,430 mg
Cholesterol110 mg
Complete sugar88 g

Ingredients

for
4
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
How healthy are the main ingredients?
thymeSavoy cabbagegarlic clovesalt

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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