Savoy Cabbage Leaves Stuffed with Potatoes and Chestnut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 710 cal. | (34 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,570 mg | (39 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 28.9 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 head Savoy cabbage
- For the stuffing
- 400 grams waxy potatoes
- 200 grams Chestnuts (cooked and peeled)
- 1 bunch scallions
- ½ bunch parsley
- 50 grams butter
- 80 grams grated Gouda
- 200 grams Crème fraiche
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- clarified butter (for cooking)
- 250 milliliters vegetable stock
- 50 milliliters Whipped cream
Preparation steps
Bring water in a wide pot of water to boil.
Carefully remove 8 to 12 leaves from savoy cabbage and blanch in boiling water for about 2 minutes. Remove with a slotted spoon and place on a kitchen towel. Flatten thick veins with a meat pounder.
For the stuffing: peel potatoes and grate coarsely. Chop chestnuts finely. Rinse scallions and cut into thin rings. Rinse parsley and chop finely.
Melt butter in a nonstick skillet, cook grated potatoes and chestnuts for about 5 minutes on low heat. Remove from heat and add scallions, parsley, cheese, creme fraiche and breadcrumbs. Season with salt, pepper and nutmeg. Spread potato mixture onto cabbage leaves and roll up, secure with kitchen string.
Heat clarified butter in a pan and cook cabbage rolls on both sides for a few minutes, add vegetable broth and simmer, covered, for about 35 minutes on low heat.
Remove cabbage rolls from a pan and keep warm. Add cream to the sauce, season with salt and pepper and puree.
Remove kitchen strings and cut each roll into half. Arrange on plates and drizzle with sauce. Serve.
