Stuffed Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 153.2 μg | (255 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 1,724 mg | (43 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 stale White roll
- 3 onions
- 8 lg leaves Green cabbage
- salt
- 400 grams Veal sausage
- 1 egg
- 1 Tbsp Dijon mustard
- 1 Tbsp freshly chopped Sage
- freshly ground peppers
- 20 grams clarified butter
- 300 grams Pumpkin (cubed)
- 1 Tbsp powdered sugar
- 400 milliliters Beef broth
- 1 tsp medium hot Mustard
- 14 Tbsps Tomato paste
- 1 tsp cornstarch
Preparation steps
Soak bread in lukewarm water. Peel onions and cut into thin strips. Blanch cabbage leaves for 2-3 minutes in boiling salted water, rinse and drain well. Knead together meat, egg, well-squeezed bread, mustard and chopped sage. Season with salt and pepper.
Spread 2 cabbage leaves so that they overlap. Top with a quarter of the meat mixture, roll up and secure with kitchen twine or roulade pins. Repeat to form 4 rolls. Heat butter in a pan and cook stuffed cabbage on all sides.
Add onions and pumpkin to the pan. Sprinkle with sugar and caramelize slightly. Deglaze with broth, mustard and tomato paste. Stir and cook, covered, over medium heat for about 1 hour.
Remove rolls from sauce and keep warm. Season sauce with salt and pepper. Combine cornstarch and a little water. Add to sauce to thicken.
Cut rolls in half and serve with the sauce on a warm plate.
