Mini Meat and Cabbage Molds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 86.8 μg | (145 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 509 mg | (13 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams (approximately 14 ounces)) Ground veal
- 400 grams (approximately 14 ounces)) Green cabbage
- 1 Tbsp chopped parsley
- 1 garlic clove
- 1 shallot
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters (approximately 1 cup) milk
- 1 Tbsp Crème fraiche
- 1 egg
- 50 grams (approximately 1 3/4 ounces)grated Cheese
- salt
- freshly ground peppers
- freshly grated Nutmeg
- butter (for molds)
Preparation steps
Wash, clean and finely slice cabbage. Blanch in a pot of boiling salted water until tender, about1 minute. Drain and pat dry.
Peel shallots and garlic, chop finely and transfer to a bowl with the parsley. Season with salt and pepper and mix.
Heat butter and flour in a saucepan over medium heat. When the mixture foams, stir in milk and crème fraîche. Remove from heat, let cool slightly, mix in cheese and egg and season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F). Butter 6 small bundt molds and alternate layers of meat and cabbage and top with the creme fraiche sauce. Tap the molds on the work surface to evenly distribute the sauce. Place the molds in a single layer in a pan and pour boiling water to come halfway up the sides of the molds. Cover and bake iuntil set, 50-60 minutes. To serve, invert onto plates.
