Meat-Stuffed Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.2 g | (41 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 369.5 μg | (616 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,690 mg | (42 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 Green cabbage
- salt
- 1 day-old White roll
- 2 onions
- 1 bunch flat-leaf parsley
- 500 grams mixed Ground meat
- 1 egg
- peppers (freshly ground)
- ground paprika (sweet)
- 2 Tbsps clarified butter
- 400 milliliters Beef broth
- 1 Tbsp Pastry flour
- 1 Tbsp butter
- 100 grams Crème fraiche
Preparation steps
Rinse soup vegetables and cut into small cubes. Rinse cabbage, remove 8 whole leaves and blanch 1 minute in boiling salted water. Rinse blanched cabbage leaves with cold water, drain and pat dry. Flatten thick ribs of blanched cabbage leaves. Reserve remaining cabbage for another use.
For the filling, soak roll. Peel and finely chop onions. Rinse parsley and shake dry. Pluck parsley leaves and chop finely. Squeeze roll to remove excess moisture. Knead together ground meat with egg, roll, parsley and half the onions. Season with salt, pepper and paprika.
To assemble rolls, set out cabbage leaves in four pairs, with each pair of leaves overlapping slightly. Divide filling mixture among the leaf pairs. Roll leaves around filling and tie with kitchen twine. In a large pot, sauté rolls in butter on all sides about 2-3 minutes. Add soup vegetables and remaining onions to rolls in pot. Pour broth over rolls and vegetables, cover and simmer about 50 minutes over low heat.
Remove cabbage rolls from pot and keep warm. Strain the cooking liquid through a sieve and return broth to a boil. Melt butter, mix in flour and add to broth to thicken. Add crème fraîche to taste. Remove kitchen twine from rolls and serve with the sauce. Serve with boiled potatoes and a glass of beer.
