Savoy Cabbage Rolls

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Savoy Cabbage Rolls
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
391
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie391 cal.(19 %)
Protein30 g(31 %)
Fat18 g(16 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage10.3 g(34 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E14.3 mg(119 %)
Vitamin K37.1 μg(62 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin14.3 mg(119 %)
Vitamin B₆0.9 mg(64 %)
Folate101 μg(34 %)
Pantothenic acid1.6 mg(27 %)
Biotin6.3 μg(14 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C142 mg(149 %)
Potassium1,275 mg(32 %)
Calcium264 mg(26 %)
Magnesium85 mg(28 %)
Iron4.9 mg(33 %)
Iodine12 μg(6 %)
Zinc3.8 mg(48 %)
Saturated fatty acids3.7 g
Uric acid254 mg
Cholesterol58 mg
Complete sugar23 g

Ingredients

for
4
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
How healthy are the main ingredients?
Sour creamPine nutsraisinsMustardparsleySavoy cabbage

Preparation steps

1.

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.

2.

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.

3.

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.