Red Cabbage Roulades Stuffed with Meat
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 71.1 μg | (119 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,306 mg | (33 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 Red cabbage (1 kg or approximately 2 lbs)
- 1 day-old White roll
- 2 onions
- 2 firm Pear
- 1 splash lemon juice
- 30 grams fresh thyme
- 600 grams mixed Ground meat
- 1 egg
- salt
- 1 pinch cayenne pepper
- 2 Tbsps clarified butter
- 400 milliliters Beef broth
Preparation steps
Remove the outer leaves from the cabbage, cut out the stalk and boil (whole) in salted water for 2-3 minutes. Separate 8-10 big leaves and cut out the tough veins. (Save for use elsewhere in stock, etc.)
For the stuffing, soak the bread in lukewarm water. Peel the onions and chop finely. Peel the pears, cut in half, remove seeds and cut into small cubes. Drizzle with lemon juice. Rinse the thyme, hold some aside for garnish and remove the leaves from the rest. Remove the roll from the water and squeeze out the excess. Mix the ground meat with the egg, bread, pears, half the onions and the thyme, kneading well. Season with salt and cayenne pepper.
Fill cabbage leaves with stuffing, turn in the sides and roll the cabbage around the filling. Secure with wooden skewers. Heat the butter in a dutch oven and cook the rolls for 2-3 minutes. Add the rest of the onion to the pot and pour in the broth. Simmer on low heat, covered for about 40 minutes.
Remove the roulades and keep warm. Pour the pan juices through a sieve and season with a little honey. Drizzle the rolls with the sauce and serve garnished with fresh thyme and alongside potatoes, as desired.
