Stuffed Baked Apples and Cabbage

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Stuffed Baked Apples and Cabbage
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Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
599
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie599 cal.(29 %)
Protein19 g(19 %)
Fat33 g(28 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage12.9 g(43 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E8.2 mg(68 %)
Vitamin K16.3 μg(27 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.7 mg(50 %)
Folate98 μg(33 %)
Pantothenic acid1.3 mg(22 %)
Biotin13.7 μg(30 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C172 mg(181 %)
Potassium1,151 mg(29 %)
Calcium251 mg(25 %)
Magnesium71 mg(24 %)
Iron2.9 mg(19 %)
Iodine13 μg(7 %)
Zinc2.2 mg(28 %)
Saturated fatty acids18.2 g
Uric acid179 mg
Cholesterol89 mg
Complete sugar40 g

Ingredients

for
4
For the apples
2 slices white bread
2 Tbsps butter
60 grams cooked ham
120 grams Sausage meat
80 milliliters Whipped cream
1 Tbsp scallions
1 organic lemon
4 Apple
1 onion
100 milliliters Apple juice
150 milliliters Beef broth
2 bay leaves
For the cabbage
1 small Savoy cabbage (800 grams)
1 Tbsp butter
100 milliliters Beef broth
100 milliliters Whipped cream
salt
Nutmeg
2 Tbsps freshly grated Horseradish

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F) convection.

2.

For the apples, dice white bread into large cubes about 1/2 cm (approximately 1/4 inch) and sauté in 1 tablespoon butter until golden brown. Dice the cooked ham finely and mix with the bread cubes, sausage meat, cream and chives. Rinse lemon in hot water, finely grate about half of the peel. Strip the remaining peel with a zester and set aside for garnish. Squeeze out the juice. Mix approximately 1 teaspoon lemon juice and some grated zest with the sausage meat. Rinse the apples, cut a lid from each and scoop out cores with a melon baller. Press meat mixture into apples with a small spoon, press down and replace the lids. Dice the onion and fry until soft in a roasting pan in the remaining butter. Place the apples in the roasting pan, add apple juice and pour in a little broth and the bay leaves. Bake apples in the oven about 40 minutes. Cover with aluminum foil after about 20 minutes, so that the apples do not brown too much. Add broth as needed.

3.

Meanwhile, for the cabbage, rinse cabbage, trim and cut into 2 cm (approximately 3/4-inch) wide strips. Sauté in hot butter and pour in the broth. Add cream, season with salt and nutmeg, cover and cook until tender, about 10 minutes.

4.

Remove cabbage from the sauce with a skimmer and spread on deep plates. Remove apples from the roasting pan and put on the cabbage. Add sauce from apples to savoy cream, add half of the horseradish and let simmer briefly. Then mix with an immersion blender until fluffy, season to taste and pour over apples and cabbage.

5.

Serve garnished with the remaining horseradish and lemon zest.