Savoy Cabbage Rolls with Plum Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,103 cal. | (53 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 88.6 g | (295 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 81.5 mg | (679 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 43.3 mg | (361 %) | ||
| Vitamin B₆ | 5.3 mg | (379 %) | ||
| Folate | 897 μg | (299 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1,494 mg | (1,573 %) | ||
| Potassium | 7,681 mg | (192 %) | ||
| Calcium | 1,976 mg | (198 %) | ||
| Magnesium | 447 mg | (149 %) | ||
| Iron | 18.8 mg | (125 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 14.1 mg | (176 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 1,316 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 100 g |
Ingredients
- Ingredients
- 12 size Savoy cabbage
- 80 grams almonds (shaved)
- 2 scallions
- 2 Chicken breasts
- 1 egg white
- 1 Tbsp light soy sauce
- 1 tsp freshly chopped ginger
- salt
- cayenne pepper
- also
- 100 grams dried Plum
- 1 Apple
- 1 generous pinch cinnamon
- 1 tsp honey
- 1 tsp chopped ginger
- 1 Tbsp slivered almonds
- lemon juice
Preparation steps
Rinse the cabbage, then blanch in boiling salted water for 2 minutes. Remove, transfer to an ice water bath to cool, and drain.
Toast the almonds in a dry pan until golden brown. Cool slightly, then finely chop.
Rinse, trim, and slice the scallions.
Chop the chicken with a large knife. Mix with the almonds (reserving 2 tablespoons for garnish), scallions, egg white, soy sauce, and ginger. Season with salt and the cayenne pepper.
Portion about 2 tablespoons of the meat mixture onto each of the savoy leaves. Roll the cabbage leaves, and secure with toothpicks.
Place the cabbage rolls in a steaming basket, cover, and cook for 12 minutes.
Coarsely chop the dried plums. Peel, quarter, remove the core, and chop the apples. Bring the plums, apples, and 125 ml (approximately 4 ounces) of water to a boil. Add the cinnamon, honey, and ginger, and simmer for 10-15 minutes. Puree the plum mixture and season to taste with lemon juice. Serve the cabbage rolls with the plum sauce, and garnish with the remaining almonds.
