Savoy Cabbage with Rice Stuffing

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(1 vote)
Savoy Cabbage with Rice Stuffing
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Health Score:
88 / 100
2 h.

Healthy, because

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

1 serving contains
(Percentage of daily recommendation)
Calorie523 cal.(25 %)
Protein22 g(22 %)
Fat23 g(20 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage12.1 g(40 %)
Vitamin A1.6 mg(200 %)
Vitamin D1.4 μg(7 %)
Vitamin E13.4 mg(112 %)
Vitamin K50 μg(83 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.8 mg(57 %)
Folate164 μg(55 %)
Pantothenic acid2.2 mg(37 %)
Biotin20.4 μg(45 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C154 mg(162 %)
Potassium1,303 mg(33 %)
Calcium377 mg(38 %)
Magnesium81 mg(27 %)
Iron3.5 mg(23 %)
Iodine26 μg(13 %)
Zinc3.5 mg(44 %)
Saturated fatty acids8.9 g
Uric acid170 mg
Cholesterol190 mg
Complete sugar16 g


1 Savoy cabbage
1 onion
3 carrots
2 Tbsps butter
1 garlic clove
½ l Vegetable broth
200 grams Long grain rice
1 bunch parsley
3 eggs
50 grams grated Parmesan
3 Tbsps vegetable oil
1 can Tomatoes
How healthy are the main ingredients?
TomatoLong grain riceParmesanparsleySavoy cabbageonion

Preparation steps


Peel the onion and garlic and chop finely. Rinse, peel and coarsely grate the carrots. Heat the butter and sauté the garlic and onion. Add the carrots and cook briefly. Sprinkle in the rice. Mix well and pour in the hot broth. Bring to a boil. Reduce the heat to low. Cover and simmer everything for 20 minutes. Season with salt and pepper.


Remove the outer leaves from the cabbage. Cut out the stalk with a sharp knife. Blanch the cabbage in boiling salted water for about 8 minutes. Remove, rinse with cold water and drain. Fold the cabbage leaves from the outside to the inside and push apart. Remove the cabbage heart and cut into fine strips. Mix the cabbage strips, eggs, cheese and cooked rice.


Rinse the parsley. Finely chop the leaves and stir in. Place the rice mixture into the cabbage leaves. Fold the leaves around the rice and tie with kitchen string. Heat oil in a large roasting pan. Sauté the cabbage. Pour in 2 cups of water. Cover and simmer for 1 hour. Dice the canned tomato and heat on low in a saucepan. Season with salt and pepper and serve with the sauce.