Stuffed Baked Apples and Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 172 mg | (181 %) | ||
| Potassium | 1,151 mg | (29 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 40 g |
Ingredients
- 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
Preheat the oven to 200°C (approximately 400°F) convection.
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.
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.
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.
Serve garnished with the remaining horseradish and lemon zest.
