Stuffed Cabbage Rolls with Potato Puree
Nutritional values
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 25.59 g | (26 %) | ||
| Fat | 25.57 g | (22 %) | ||
| Carbohydrates | 46.31 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.95 g | (23 %) |
| Vitamin A | 523.95 mg | (65,494 %) | ||
| Vitamin D | 0.85 μg | (4 %) | ||
| Vitamin E | 0.72 mg | (6 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 10.96 mg | (91 %) | ||
| Vitamin B₆ | 0.69 mg | (49 %) | ||
| Folate | 109.57 μg | (37 %) | ||
| Pantothenic acid | 1.32 mg | (22 %) | ||
| Biotin | 4.22 μg | (9 %) | ||
| Vitamin B₁₂ | 1.24 μg | (41 %) | ||
| Vitamin C | 69.99 mg | (74 %) | ||
| Potassium | 1,280.21 mg | (32 %) | ||
| Calcium | 182.97 mg | (18 %) | ||
| Magnesium | 72.39 mg | (24 %) | ||
| Iron | 5.17 mg | (34 %) | ||
| Iodine | 10.23 μg | (5 %) | ||
| Zinc | 3.13 mg | (39 %) | ||
| Saturated fatty acids | 13.07 g | |||
| Cholesterol | 113.88 mg |
Ingredients
- For the rolls
- 16 white Cabbage
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 bunches scallions
- 2 garlic cloves
- 1 slice white bread
- 2 Tbsps Mustard
- 2 tsps marjoram
- 350 grams mixed Ground meat
- 3 Tbsps clarified butter
- 150 milliliters Vegetable broth (from a jar)
Preparation steps
For the rolls: rinse cabbage leaves, cut thick veins out and blanch in boiling salted water for 5 minutes, drain, rinse with cold water and pat dry well. Rinse, clean and chop soup vegetables. Rinse and dry scallions, cut into rings. Crumble white bread.
Combine ground meat, 1/3 of scallions and bread, season with salt, pepper, marjoram and mustard, mix well. Arrange two cabbage leaves together and top with meat mixture. Roll up and tie with a kitchen string. Prepare all rolls in the same manner. Heat ghee (clarified butter) in a large roasting pan and add rolls, remaining scallions, soup vegetables and broth. Braise, covered, in preheated oven at 200°C (approximately 400°F) for about 30 minutes.
After 20 minutes, uncover and finish braising. For the puree: peel and rinse potatoes, cook in salted water for 25 minutes, drain and press while still hot through a ricer. Combine with butter and hot milk and season with salt and pepper. Arrange rolls with puree on plates and serve.
