Savoy Cabbage Leaves Stuffed with Fish and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 940 cal. | (45 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 57.5 g | (192 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 54.1 mg | (451 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 27.7 mg | (231 %) | ||
| Vitamin B₆ | 3.7 mg | (264 %) | ||
| Folate | 625 μg | (208 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 1,008 mg | (1,061 %) | ||
| Potassium | 5,607 mg | (140 %) | ||
| Calcium | 1,525 mg | (153 %) | ||
| Magnesium | 309 mg | (103 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 763 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 62 g |
Ingredients
- Ingredients
- 12 large Savoy cabbage
- 1 onion
- salt
- 600 grams potatoes (mostly waxy)
- 2 Tbsps vegetable oil
- 1 tsp marjoram
- salt
- peppers
- 2 egg yolks
- 600 grams Pollock
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- 250 milliliters Vegetable broth
- 2 Tbsps Mustard
- 100 grams Gouda
- Fat (for the pan)
Preparation steps
Blanch cabbage leaves in boiling salted water for 2 minutes. drain, rinse in cold water and drain again. Peel onion and chop finely. Rinse and peel potatoes, grate coarsely. Heat oil in a nonstick pan and saute onion, potatoes and marjoram for about 3-5 minutes, season with salt and pepper and set aside. Cool slightly. Add egg yolks and mix well.
Rinse and pat dry fish, cut into about 1 cm (approximately 1/2 inch) cubes, add to potato mixture.
Prepare sauce. Heat butter in a pot, add flour and cook until light brown. Gradually add milk, whisking constantly, and add broth. Bring to a boil and season sauce with mustard, salt and pepper. Add half of cheese and whisk well.
Layer two cabbage leaves next to each other, overlapping. Spread 1/6 of potato mixture on them and roll up. Place into a baking dish. Prepare 5 more cabbage rolls in the same manner and place next to each other in a baking dish. Pour sauce over cabbage rolls and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 20-30 minutes. Serve hot.
