Savoy Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.3 mg | (119 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 1,275 mg | (32 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 Savoy cabbage
- 2 scallions
- 1 carrot
- 1 Apple
- 1 tsp lemon juice
- 1 Tbsp Mustard
- 4 Tbsps vegetable oil
- 100 grams Yogurt (0.1% fat)
- 2 Tbsps Pine nuts
- 2 Tbsps raisins
- 1 bunch parsley
- 350 grams Veal cutlet
- 400 milliliters Beef broth (from a jar)
- 2 Tbsps Sour cream
- salt
- peppers
Preparation steps
Rinse savoy cabbage. Remove outer leaves, separate 8 beautiful leaves and blanch for 5 minutes in boiling salted water, drain, rinse in cold water and pat dry with paper towels. Flatten thick veins. Rinse veal cutlets and pat dry, cut into fine strips.
Rinse and dry scallions and carrot, chop. Peel apple and quarter, core and cut into strips, sprinkle with lemon juice. Rinse and shake dry parsley, chop. Toast pine nuts in a dry pan and set aside. Combine yogurt with mustard and parsley, season with salt and pepper.
Heat 2 tablespoons of oil in a pan and saute meat on high heat. Combine meat with all prepared ingredients and spread on cabbage leaves, roll up and tie with kitchen twine. Heat remaining oil in a pan and cook rolls on both sides until browned, add broth to the pan and simmer, covered, for about 20 minutes. Transfer rolls to plates and remove twine. Combine sauce with creme fraiche, season with salt and pepper. Drizzle sauce over rolls and serve.
