Stuffed Cabbage Rolls
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
871
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 871 cal. | (41 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 81 g | (70 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 151.9 μg | (253 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 293 mg | (29 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 37.1 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 153 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 leaves Green cabbage
- 100 grams smoked Pancetta
- 1 onion
- 600 grams uncooked Veal sausage
- 200 grams Whipped cream
- 200 milliliters milk
- 60 grams grated Gruyere
- salt
- freshly ground peppers
Preparation steps
1.
Boil cabbage leaves in salted water for 3 minutes. Remove, rinse in cold water and pat dry.
2.
Cube the pancetta. Peel onion and finely chop. Sauté together, along with the sausage. Season with salt and pepper.
3.
Place the meat and onions into the prepared cabbage leaves. Roll and place the leaves into a greased baking dish.
4.
Mix cream, milk and cheese. Season with salt and pepper and spread over the cabbage rolls. Bake in a preheated oven at 200°C (approximately 400°F) about 30-40 minutes until golden brown.
lunch seasonal
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