Savoy Cabbage Parcels

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Savoy Cabbage Parcels
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Health Score:
8,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein3.01 g(3 %)
Fat23.99 g(21 %)
Carbohydrates27.35 g(18 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A927 mg(115,875 %)
Vitamin D0 μg(0 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.19 mg(10 %)
Vitamin B₆0.28 mg(20 %)
Folate72.85 μg(24 %)
Pantothenic acid0.43 mg(7 %)
Biotin2.56 μg(6 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C33.45 mg(35 %)
Potassium433.84 mg(11 %)
Calcium63.48 mg(6 %)
Magnesium30.12 mg(10 %)
Iron0.67 mg(4 %)
Iodine0.75 μg(0 %)
Zinc0.42 mg(5 %)
Saturated fatty acids14.53 g
Cholesterol61.06 mg

Ingredients

for
4
Ingredients
½ cup butter
2 large Savoy cabbage (large outer leaves removed and preserved, inner leaves kept)
1 cup canned Chestnuts (drained and finely chopped)
2 large carrots (peeled and finely diced)
4 sticks Celery (peeled and finely diced)
1 large onion (finely diced)
ground Nutmeg
salt
peppers
How healthy are the main ingredients?
Savoy cabbageChestnutcarrotCeleryonionNutmeg

Preparation steps

1.
Bring a large saucepan of salted water to the boil. Blanche the large outer leaves; you should have roughly 8. Remove after two minutes and allow to cool to one side.
2.
Shred the rest of the cabbage and reserve to one side. Remove the thick inner stems of the blanched leaves with a sharp knife, making sure not to cut all the way through them.
3.
Melt half the butter in a large saucepan over a medium heat and saute the onion, carrot and celery for 8-10 minutes until softened and translucent in colour.
4.
Meanwhile, pre-heat the oven to 180°C | 350F | gas 4.
5.
Add the shredded cabbage and chestnuts and continue to cook for 3-4 minutes, stirring occasionally. Season to taste with nutmeg, salt and pepper.
6.
Dot the insides of the large leaves with butter, then spoon the vegetable filling in the middles in a ball shape.
7.
Roll the cabbage leaves around the filling and place in a roasting tray with the seam side down.
8.
Dot the stuffed cabbage balls with any remaining butter and season the tops. Bake for 15-20 minutes, then remove and allow to cool a little before serving.