Savoy Cabbage Bowls with Meat Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,225 cal. | (58 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 85.1 g | (284 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 76.5 mg | (638 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 39.2 mg | (327 %) | ||
| Vitamin B₆ | 5.1 mg | (364 %) | ||
| Folate | 910 μg | (303 %) | ||
| Pantothenic acid | 7.3 mg | (122 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 1,491 mg | (1,569 %) | ||
| Potassium | 7,656 mg | (191 %) | ||
| Calcium | 1,966 mg | (197 %) | ||
| Magnesium | 401 mg | (134 %) | ||
| Iron | 19.6 mg | (131 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 17.6 mg | (220 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 1,265 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 90 g |
Ingredients
- Ingredients
- 1 White roll (day old)
- 1 onion
- 2 garlic cloves
- 1 bunch parsley
- 2 eggs
- 2 Tbsps breadcrumbs (as needed)
- 500 grams mixed Ground meat
- salt
- freshly ground peppers
- ground paprika
- cayenne pepper
- 12 full Savoy cabbage
- 1 Tbsp clarified butter
- 200 milliliters Vegetable broth
Preparation steps
Soak bread in a bowl with water. Peel onion and garlic and chop everything finely. Rinse parsley and chop finely. Squeeze bread and mix with onion and the garlic, parsley, eggs, breadcrumbs and ground meat and knead well to form a dough. Season with salt, pepper, cayenne and paprika spice and knead again.
Blanch cabbage leaves in boiling salted water for about 3 minutes, then remove and plunge into ice water and drain. Using about 3 cabbage leaves, with the largest leaf on the bottom, create a bowl and fill with a quarter of meat mixture. Fold leaves on the side facing up and tie with kitchen twine.
Preheat oven to 200°C (approximately 400°F). Heat clarified butter in a roasting pan on the stove and quickly fry the four cabbage bowls. Pour in broth, cover with lid and place in oven to cook for about 40 minutes. After about 30 minutes, remove lid and allow the bowls to broil for about 8 minutes with grill function.
