Savoy Ground Meat and Cabbage Pie
Healthy, because
Even smarter
Nutritional values
Savoy cabbage is rich in chlorophyll, a secondary plant substance that is a booster for our overall health. It promotes blood formation, compensates for magnesium deficiency and supports wound healing. The ground beef also makes the tart a good source of iron and protein.
If you would like to prepare the savoy cabbage cake in a low-carb version, then leave out the soaked bread roll and layer the vegetables only with the minced beef. You can vary the spices as you wish. Instead of thyme, rosemary is also suitable, for example.
(Percentage of daily recommendation)
| Calorie | 964 cal. | (46 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,486 mg | (37 %) | ||
| Calcium | 447 mg | (45 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 9.7 mg | (121 %) | ||
| Saturated fatty acids | 38.2 g | |||
| Uric acid | 320 mg | |||
| Cholesterol | 335 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 Savoy cabbage
- salt
- 1 lemon (juiced)
- 1 stale White roll
- 2 onions
- 1 Tbsp butter
- 1 bay leaf
- 750 grams mixed Ground meat
- 2 eggs
- 1 tsp dried thyme
- freshly ground peppers
- butter (for the dish)
- 150 grams Crème fraiche
- 200 grams Whipped cream (at least 30% fat content)
- 80 grams grated Gruyere
- 1 generous pinch cayenne pepper
Preparation steps
Preheat the oven to 180°C (approximately 350°F) top and bottom heat. Remove outer leaves from cabbage and discard. Separate remaining leaves from the core. Blanch leaves in salted boiling water combined with lemon juice, about 4 minutes. Remove leaves, rinse with cold water, and let drain. Cut out any thick ribs.
Soak roll in a little lukewarm water. Peel and dice onions. Cook onions and bay leaf in melted butter until onions are translucent. Remove bay leaf and let onions cool slightly. Squeeze the bread to remove excess water. In a bowl, combine bread with onions, ground meat, egg and thyme. Season with salt and pepper and mix well.
Grease a casserole dish or springform pan with butter. Line with cabbage leaves and top with ground meat mixture. Repeat layers, ending with a layer of cabbage. In a bowl, whisk together creme fraiche, cream and cheese. Season with cayenne pepper and salt. Pour over the casserole. Bake about 40 minutes. Let cool briefly before releasing from the mold. Cut into pieces and serve.
