Ricotta-stuffed Cabbage
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
924
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 58 g | (193 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 52.3 mg | (436 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 23.6 mg | (197 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 651 μg | (217 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 1,017 mg | (1,071 %) | ||
| Potassium | 5,306 mg | (133 %) | ||
| Calcium | 1,844 mg | (184 %) | ||
| Magnesium | 289 mg | (96 %) | ||
| Iron | 12.1 mg | (81 %) | ||
| Iodine | 89 μg | (45 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 760 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 68 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Savoy cabbage
- 500 grams Ricotta cheese
- 100 grams Mountain cheese (grated)
- 600 grams Tomatoes
- 50 milliliters Red wine
- 1 bay leaf
- 2 garlic cloves
- 1 Tbsp chopped thyme
- 2 Tbsps olive oil
- Sea salt
- freshly ground peppers
- 1 pinch sugar
Preparation steps
1.
Rinse the cabbage leaves and cut out the hard ribs Blanch in a pot of boiling salted water until wilted and tender, about 5 minutes. Rinse under cold water, drain well and pat dry.
2.
Peel and finely chop the garlic and mix in a bowl with ricotta, mountain cheese, thyme and olive oil. Divide the mixture on the cabbage leaves, they roll up and tie with kitchen string.
3.
Preheat the oven to 180°C (approximately 350°F).
Blanch the tomatoes in a pot of boiling water, peel and chop. Combine the tomatoes, red wine, bay leaf and sugar in a casserole dish, season with salt and pepper. Set cabbage rolls on top and braise in the oven until piping hot, about 30 minutes. Season to taste, remove the bay leaf, untie the cabbage and serve.
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