Stuffed Cabbage with Bacon
Stuffed Cabbage with Bacon - Full of Flavor
Nutritional values
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 322.7 μg | (538 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.8 μg | (44 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,320 mg | (33 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 Green cabbage
- salt
- 1 White roll (day old)
- 1 onion
- 3 Tbsps vegetable oil
- 2 Tbsps finely chopped parsley
- 22 ozs mixed Ground meat
- 2 eggs
- 2 Tbsps breadcrumbs
- freshly ground peppers
- 1 tsp Caraway
- 2 Tbsps Beef broth
- 4 slices Bacon
Preparation steps
Preparation:
Remove the large outer cabbage leaves, rinse off, flatten the hard stalk and blanch for 3-4 minutes in salted water. Rinse cold and drain well. Chop the remaining cabbage into cubes.
Soak the bread in a little lukewarm water.
Peel and finely chop the onion and sauté in some oil. Remove from the heat and add the parsley.
Squeeze the water from the bread and knead with the onion mixture, ground meat, eggs and breadcrumbs to form a moldable dough. Season with salt and pepper.
Lay out the cabbage leaves next to each other and spoon some of the meat filling onto the center of each. Fold the sides over and then roll up, securing with kitchen twine.
Method:
Heat some oil in a pressure cooker and sauté the cabbage rolls on all sides. Then remove and sauté the remaining chopped cabbage.
Deglaze with the broth, season with salt, pepper and caraway and carefully place the rolls in it. Close the lid and simmer on cooking level 1 for about 12 minutes. Remove from the heat and allow the steam to evaporate slowly.
During cooking, fry the bacon in a frying pan until golden brown and crispy. Drain on paper towels.
Remove the cabbage rolls from the pan and season the sauce to taste (thicken with some cornstarch if necessary).
Remove the kitchen string and arrange the rolls on plates with the bacon.
Serve drizzled with the sauce.
Suggestion: Serve with parsley potatoes.
