Savoy Cabbage Rolls with Semolina Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 982 cal. | (47 %) | ||
| Protein | 29.54 g | (30 %) | ||
| Fat | 80.32 g | (69 %) | ||
| Carbohydrates | 39.23 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.65 g | (26 %) |
| Vitamin A | 1,245.36 mg | (155,670 %) | ||
| Vitamin D | 1.12 μg | (6 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin B₁ | 0.49 mg | (49 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 9.99 mg | (83 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 142.57 μg | (48 %) | ||
| Pantothenic acid | 1.26 mg | (21 %) | ||
| Biotin | 9.87 μg | (22 %) | ||
| Vitamin B₁₂ | 0.73 μg | (24 %) | ||
| Vitamin C | 56.98 mg | (60 %) | ||
| Potassium | 982.8 mg | (25 %) | ||
| Calcium | 221.2 mg | (22 %) | ||
| Magnesium | 72.97 mg | (24 %) | ||
| Iron | 4.23 mg | (28 %) | ||
| Iodine | 7.14 μg | (4 %) | ||
| Zinc | 2.26 mg | (28 %) | ||
| Saturated fatty acids | 34.99 g | |||
| Cholesterol | 210.45 mg |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- ½ l Beef broth
- 10 grams butter
- 60 grams Semolina flour
- salt
- 16 slices Bacon
- 1 egg yolk
- 1 onion
- 2 garlic cloves
- 2 carrots
- 2 Tbsps Tomato paste
- 10 black Olives
- 1 Tomato
- 1 Tbsp chopped parsley
- 1 cup Yogurt (0.1% fat)
- 1 Tbsp Sesame seeds
- 400 milliliters Beef broth
- 30 butter (or oil)
Preparation steps
Blanch the cabbage leaves in boiling salted water. Peel the onions and garlic and chop. Heat the butter in a saucepan, add the onions and garlic and saute until translucent. Pour in the broth. Add the semolina and stir to form a thick paste. Let cool slightly. Peel, rinse and dice the carrots. Blanch the tomato, rinse in cold water, remove the skin and seeds and finely dice. Cut the olives into thin strips.
Mix the olives, tomato paste, parsley, tomato and carrot cubes into the semolina. Place a spoonful of the filling on each cabbage leaf, roll up the leaf and wrap with two slices of bacon. Secure with kitchen twine.
Heat butter or oil in a frying pan and fry the cabbage rolls on all sides until browned. Pour in the broth and simmer for about 10-15 minutes. Remove the rolls and keep warm. Stir the yogurt into the pan drippings and season with salt and pepper. To serve, distribute some of the yoghurt sauce on plates, arrange the cabbage rolls on top and sprinkle with sesame seeds.
