Meat and Mushroom Stuffed Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 974 cal. | (46 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 70.2 μg | (117 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 2,045 mg | (51 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 28.3 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 Red cabbage
- 500 grams Ground meat
- 300 grams Chanterelle
- 100 grams smoked Bacon
- 1 onion
- 1 egg
- 2 Tbsps breadcrumbs
- ½ tsp thyme
- salt
- freshly ground pepper
- 4 Tbsps vegetable oil
- 1 Tbsp Red wine vinegar
- ⅛ l Red wine
- ¼ l Beef stock (jarred)
- 3 Tbsps Crème fraiche
Preparation steps
Remove the outer leaves of the cabbage. In a pot of boiling salted water, blanch the head of cabbage 5 minutes. Remove with the skimmer or slotted spoon and separate 8 large leaves.
Clean the mushrooms with a damp cloth and finely chop.
Peel the onion and dice. Cut the bacon into small cubes. Heat the bacon in a skillet and cook until it starts to render its fat, add the onion and saute until translucent. Add the mushrooms and saute until tender. Transfer to a bowl and let cool. Add the ground meat, egg, breadcrumbs and thyme, season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Place the cabbage leaves on the work surface, remove the thick ribs and divide the meat filling among the leaves. Fold 2 edns over the filling and roll the leaves up to enclose the filling. Secure with kitchen twine.
Heat the oil in a Dutch oven, saute the rolls on all sides, deglaze with stock, vinegar and red wine, cover and cook in the oven for 35-40 minutes, adding more stock as necessary.
Remove the rolls from the pan and strain the cooking liquid through a sieve into a saucepan, stir in sour cream and boil down a little, to taste.
Serve the stuffed cabbage with mashed potatoes and sauce.
For the mashed potatoes: Peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain, let the water evaporate and while still hot press through a potato ricer into a bowl. Heat the milk and vigorously stir into the potatoes along with the butter. Season with salt and nutmeg, serve sprinkled with chives.
