Stuffed Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,087 cal. | (52 %) | ||
| Protein | 32.04 g | (33 %) | ||
| Fat | 75.44 g | (65 %) | ||
| Carbohydrates | 71.53 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.41 g | (45 %) |
| Vitamin A | 743.7 mg | (92,963 %) | ||
| Vitamin D | 0.39 μg | (2 %) | ||
| Vitamin E | 1.94 mg | (16 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 5.49 mg | (46 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 62.46 μg | (21 %) | ||
| Pantothenic acid | 1.32 mg | (22 %) | ||
| Biotin | 16.78 μg | (37 %) | ||
| Vitamin B₁₂ | 1.24 μg | (41 %) | ||
| Vitamin C | 228.09 mg | (240 %) | ||
| Potassium | 1,269.48 mg | (32 %) | ||
| Calcium | 775.93 mg | (78 %) | ||
| Magnesium | 36.67 mg | (12 %) | ||
| Iron | 5.35 mg | (36 %) | ||
| Iodine | 46.46 μg | (23 %) | ||
| Zinc | 2.19 mg | (27 %) | ||
| Saturated fatty acids | 40.88 g | |||
| Cholesterol | 494.23 mg |
Ingredients
- Ingredients
- 500 grams Green cabbage
- 1 lemon (juice)
- 1 onion
- 40 grams butter
- 50 grams Parmesan (grated)
- 2 Tbsps chopped Walnut
- 2 Tbsps parsley (finely chopped)
- ½ sm can Saffron
- salt
- freshly ground peppers
- 1 tsp granulated instant Vegetable broth
- 2 egg yolks
- 50 grams Pastry flour
- 20 grams clarified butter
- 3 Tbsps Whipped cream
Preparation steps
Rinse cabbage and peel off 4 large leaves. Quarter the rest of the cabbage, cut out the stalk and cut crosswise into strips. Peel onion and chop finely.
Blanch the whole cabbage leaves in boiling salted water with the lemon juice for about 3 minutes. Remove, rinse and drain. Set cooking water aside. Sautée onion in a pan, add cabbage strips and sautée briefly. Pour in 1 cup of cooking liquid, cover and simmer for about 5 minutes.
Season with saffron, salt, pepper and granulated broth and mix in walnuts, parsley, cheese, egg yolks and flour.
Distribute the cabbage strip mixture onto the cabbage leaves, roll up tightly and secure with kitchen string.
Heat butter in a casserole dish and fry rolls. Pour in 2 cups of the cooking water, cover and cook over medium heat for 30 minutes. Stir in whipping cream, season with salt and pepper to taste and serve.
