Stuffed Cabbage Rolls
(Percentage of daily recommendation)
|Calorie||735 kcal||(35 %)|
|Protein||55.09 g||(56 %)|
|Fat||10.29 g||(9 %)|
|Carbohydrates||125.66 g||(84 %)|
|Sugar added||0 g||(0 %)|
|Roughage||42.6 g||(142 %)|
|Vitamin A||1,392.59 mg||(174,074 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||3.2 mg||(27 %)|
|Vitamin B₁||1.35 mg||(135 %)|
|Vitamin B₂||0.79 mg||(72 %)|
|Niacin||22.02 mg||(184 %)|
|Vitamin B₆||3.19 mg||(228 %)|
|Folate||1,098.52 μg||(366 %)|
|Pantothenic acid||3.21 mg||(54 %)|
|Biotin||27.37 μg||(61 %)|
|Vitamin B₁₂||0.65 μg||(22 %)|
|Vitamin C||450.77 mg||(474 %)|
|Potassium||3,518.29 mg||(88 %)|
|Calcium||500.71 mg||(50 %)|
|Magnesium||408.03 mg||(136 %)|
|Iron||6.62 mg||(44 %)|
|Zinc||5.65 mg||(71 %)|
|Saturated fatty acids||2.15 g|
Rinse chile, cut in half, remove seeds and ribs and chop flesh. Peel and mince garlic and ginger. Heat oil in a pan and cook chile, garlic, ginger and pork. Remove from heat and season with soy sauce.
Remove whole leaves of cabbage. Cut out stalks and blanch leaves for 4-5 minutes in salted water. Remove, pat dry with paper towels and shock in ice water. Cut leek into long strips, blanch and shock in ice water.
Spread 6 portions on the work surface. overlapping leaves if needed. Add rice to cabbage, then top with pork mixture. Tightly wrap up cabbage. Wrap with leek and secure with toothpicks. Chill for at least 1 hour.
Cut rolls in half and serve, as desired, with chili sauce.