Stuffed Cabbage and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 603 cal. | (29 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 353.3 μg | (589 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 28.4 μg | (63 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 372 mg | (392 %) | ||
| Potassium | 2,196 mg | (55 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 31 g |
Ingredients
- Ingredients
- 350 milliliters milk
- 4 Tbsps olive oil
- 125 grams short grain rice
- 2 carrots
- salt
- freshly ground pepper
- 1 medium-sized Green cabbage (about 1 kg or 2.2 pounds)
- 4 smll, yellow Bell pepper
- 500 grams Ground lamb
- 1 egg
- breadcrumbs
- 4 Tbsps Tomato paste
- 400 milliliters Vegetable broth
- 4 Tbsps Molasses
- ½ bunch parsley (coarsely chopped)
Preparation steps
Peel and finely grate carrot. Heat 2 tablespoons of oil in a saucepan, add rice, deglaze with milk and season with salt and pepper. Boil, add carrots, cover and cook for about 20 minutes over low heat, then let cool.
Remove outer leaves of cabbage if necessary. Separate 8 beautiful leaves, remove stalk and flatten. Blanch leaves in boiling salted water for about 2 minutes, remove, shock in ice water and drain.
Remove stalk from remaining cabbage and shred.
Combine rice, lamb, shredded cabbage and tomato paste and season with salt and pepper. Knead on egg and enough breadcrumbs to form a malleable dough. Rinse peppers, cut in half and remove seeds and ribs. Distribute rice mixture onto cabbage leaves and into peppers. Roll up cabbage and secure, as needed, with kitchen twine.
Heat oil in a roasting pan. Add cabbage and cook. Deglaze with broth and drizzle with syrup.
Place peppers in a roasting pan and roast in an oven preheated to 180°C (approximately 350°F) for about 1 hour.
Serve cabbage rolls and peppers garnished with parsley.
