Mullet-Stuffed Cabbage
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.9 g | (96 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 26 mg | (217 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 309 μg | (103 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 501 mg | (527 %) | ||
| Potassium | 2,796 mg | (70 %) | ||
| Calcium | 704 mg | (70 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 291 μg | (146 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 492 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Red mullet fillets (ready to cook, headless)
- 4 Savoy cabbage
- 4 sprigs thyme
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 250 grams onions
- 2 Tbsps butter
Preparation steps
1.
Rinse mullet, pat dry, sprinkle with lemon juice and season with salt and pepper.
2.
Blanch cabbage for 2 minutes. Shock in ice water and drain. Spread out leaves, pat dry and place 1 piece of mullet and 1 sprig of thyme on each. Wrap up and secure with kitchen twine. Place in a baking dish, add about 200 ml (approximately 7 ounces) of hot water, cover with aluminum foil and bake in an oven preheated to 180°C (approximately 350°F) for 25 minutes.
3.
In the meantime, peel and slice onions. Heat butter in a pan and cook onions over low heat.
4.
Remove rolls from oven and plate. Serve rolls with onions.
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