Roast Beef Cabbage Rolls
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
536
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 302.7 μg | (505 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 193 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams baby Green cabbage
- salt
- 1 Tbsp Caraway
- 50 grams smoked Bacon
- 1 Tbsp Corn oil
- 2 Tbsps White vinegar
- freshly ground peppers
- ½ tsp sugar
- 3 Tbsps Sour cream
- 250 grams Roast beef (thinly sliced)
Preparation steps
1.
Remove the outer cabbage leaves, Rinse the cabbage and cut into eighths. Cut crosswise or shave into very thin strips. Boil a 2 liters of water (approximatetly 8 cups) in a large pot with 1 teaspoon salt and the cumin. Add the cabbage strips and blanch for 2 minutes. Drain, rinse in a colander. Place the cabbage in a mixing bowl. Cut the bacon into small cubes. Heat 1 tablespoon of oil in a pan and fry the bacon until crisp. Add the bacon with the cabbage and mix. Add vinegar, the rest of the oil, sour cream, salt, pepper and sugar and mix into a coleslaw. Cover and let stand for at least 30 minutes. Season the salad with salt, pepper and vinegar.
2.
Distribute coleslaw on roast beef slices, roll up and place on a plate.
