Stuffed Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.1 mg | (101 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,358 mg | (34 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Savoy cabbage
- 1 day-old White roll
- 2 shallots
- 1 garlic clove
- 2 Tbsps vegetable oil
- 300 grams mixed Ground meat (pork, beef, lamb)
- 1 egg
- 2 Tbsps finely chopped parsley
- salt
- freshly ground peppers
- paprika (or cayenne pepper)
- 2 Tbsps butter
- ¼ l Beef broth
- ½ cup Whipped cream
- 400 grams potatoes
- water
Preparation steps
Remove the outer leaves from cabbage and trim the core. Blanch the cabbage in boiling salted water for 2-3 minutes; remove and separate the outer, soft leaves and gently rinse with cold water.
Repeat this process, blanching, separating and rinsing outer leaves until all leaves are blanched. Drain the leaves well and remove thick ribs so leaves lie flat.
For the filling, soak bread in broth in a bowl. Peel and finely chop onion and garlic. Heat the oil in a small pan and sauté onion and garlic until translucent. Remove bread and squeeze to remove excess broth back into bowl. Mix bread in another bowl with the egg, onion, garlic, parsley, ground meat and season with salt, pepper and paprika (or cayenne).
Overlap cabbage leaves to form a round (about 25 cm or approxiamtely 10 inches in diameter). Continue to overlap the cabbage leaves on the work surface until all leaves are used, sprinkling with salt, pepper and nutmeg as you go. Form meat mixture into a mound and place on top of the leaves. Fold up leaves to fully enclose meat mixture. Wrap the stuffed cabbage well with kitchen twine.
Preheat the oven to 220°C (approximately 425°F). In a roasting pan, melt the butter, then cook the cabbage roll until lightly browned. Deglaze with chicken broth, transfer to oven and bake 40-45 minutes, basting with broth occasionally. Stir cream into broth about 10 minutes before end of cooking.
Serve immediately, with boiled potatoes if desired.
