Savoy Cabbage Parcels
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 22 g | (73 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 269 mg | (283 %) | ||
| Potassium | 1,971 mg | (49 %) | ||
| Calcium | 397 mg | (40 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 230 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
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.
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