Shrimp and Rice Stuffed Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 72 g | (73 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 57.1 g | (190 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 53.5 mg | (446 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 597 μg | (199 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 997 mg | (1,049 %) | ||
| Potassium | 5,060 mg | (127 %) | ||
| Calcium | 1,362 mg | (136 %) | ||
| Magnesium | 307 mg | (102 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 885 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 61 g |
Ingredients
- For the filling
- 1 Tbsp butter
- ½ onion
- 100 grams Rice
- ½ tsp Broth
- 300 milliliters hot water
- 300 grams kitchen-ready shrimp
- 3 Tbsps lemon juice
- salt
- freshly ground peppers
- For wrapping
- 8 light green Savoy cabbage
- sweet-sharp Chili sauce (for serving)
Preparation steps
For the filling, peel the onion and cut into small cubes. Saute the onion and rice in melted butter until aromatic. Sprinkle with the broth powder and stir in enough hot water so that the rice "syrupy". Simmer until rice is tender, 15 to 30 minutes - depending on the variety. Add more liquid as needed.
For the cabbage leaves, bring water to a boil in a pot.
Blanch the cabbage leaves for 3 to 5 minutes until al dente. Remove, rinse and drain. Flatten the leaves slightly, trimming the ribs as needed to flatten.
Divide the rice and shrimp on the leaves. Season with salt and pepper and sprinkle with a little lemon juice.
Roll up the cabbage leaves, folding in the sides. Place the rolls in a steamer basket. Fill the pot with about 2 cm (approximately 3/4 inch) water and bring to a boil. Cover and cook about 10 minutes. Cut rolls in half and serve with the chili sauce.
