Savoy Cabbage Wrapped Pork with Parsley Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 899 cal. | (43 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 46.7 g | (156 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 39.5 mg | (329 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 488 μg | (163 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 770 mg | (811 %) | ||
| Potassium | 4,575 mg | (114 %) | ||
| Calcium | 1,160 mg | (116 %) | ||
| Magnesium | 238 mg | (79 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 647 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 55 g |
Ingredients
- Ingredients
- 6 large Savoy cabbage
- 1 onion
- 4 carrots
- 40 grams grated Parmesan
- 175 grams ground pork
- 1 egg
- 3 Tbsps balsamic vinegar
- 1 slice Toast
- salt (and pepper)
- 1 Tbsp olive oil
- 150 grams Whipped cream
- 350 grams waxy potatoes
- 1 bunch parsley
- 30 grams butter
Preparation steps
For the cabbage wrapped pork rolls: Blanch the cabbage leaves in boiling salted water for 2 minutes, rinse then drain on paper towels. Cut 2 leaves into strips. Trim the carrots, rinse, halve and cut into slices. Peel the onion and finely dice. Combine the onion, Parmesan, pork, egg and 1 tablespoon balsamic vinegar. Remove the crusts from the bread, finely crumble, mix with the meat mixture and season with salt and pepper. Spread over the cabbage leaves and roll up from the narrow side into rolls. Heat the olive oil in a large pan, add the cabbage rolls, carrots, cabbage strips, 50 ml (approximately 1/4 cup) water and the remaining vinegar, cover and cook for about 15 minutes over medium heat.
For the parsley potatoes: Peel the potatoes, rinse, cook in salted water for 25 minutes, drain, let the steam evaporate and peel. Melt the butter in a pan, finely chop parsley leaves and sauté briefly. Add the potatoes and season with salt and pepper. Arrange the cabbage rolls on serving plates, add the cream to the vegetables and cook until reduced slightly. Pour over the cabbage rolls and serve with the parsley potatoes.
