Stuffed Cabbage with Ground Meat-Egg Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 37.31 g | (38 %) | ||
| Fat | 36.24 g | (31 %) | ||
| Carbohydrates | 18.12 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.55 g | (25 %) |
| Vitamin A | 522.33 mg | (65,291 %) | ||
| Vitamin D | 4.62 μg | (23 %) | ||
| Vitamin E | 11.37 mg | (95 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 1.07 mg | (97 %) | ||
| Niacin | 15.86 mg | (132 %) | ||
| Vitamin B₆ | 0.76 mg | (54 %) | ||
| Folate | 236.16 μg | (79 %) | ||
| Pantothenic acid | 2.73 mg | (46 %) | ||
| Biotin | 4.85 μg | (11 %) | ||
| Vitamin B₁₂ | 3.53 μg | (118 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 979.17 mg | (24 %) | ||
| Calcium | 107.63 mg | (11 %) | ||
| Magnesium | 81.41 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 111.99 μg | (56 %) | ||
| Zinc | 3.91 mg | (49 %) | ||
| Saturated fatty acids | 9.87 g | |||
| Cholesterol | 450.43 mg |
Ingredients
- Ingredients
- 8 eggs
- 1 shallot
- 100 grams pitted black Olives
- 3 Tbsps vegetable oil
- 400 grams miixed Ground meat
- 1 egg yolk
- 1 Tbsp breadcrumbs
- salt
- freshly ground peppers
- 8 lg leaves Savoy cabbage
- 150 milliliters Beef broth
- 400 grams Oyster mushrooms
- 2 Tbsps butter
- 1 Tbsp coarsely chopped parsley (for garnish)
Preparation steps
Cook the eggs about 6 minutes. Rinse under cold water and peel.
Peel the shallot and finely chop. Chop the olives and sauté briefly with the shallots in a pan with 1 tablespoon hot oil. Place in a bowl and let cool. Add the ground meat, mix with the yolk and mix with breadcrumbs as needed until mixture is easy to work with. Season with salt and pepper. Divide the mixture into 8 portions and shape into small patties. Place an egg on the middle of each and wrapped with the ground meat.
Rinse the cabbage leaves, lay flat and remove hard veins and blanch for 2-3 minutes in salted water. Rinse under cold water, pat dry and spread on the work surface. Place the wrapped eggs in the center and wrap in the leaves. Tie with kitchen string and saute in a hot pan in the remaining oil until golden brown. Pour in the broth, season with salt and pepper, cover and simmer about 20 minutes. Turn occasionally.
Trim the mushrooms and cut into small pieces. Saute in hot butter 2-3 minutes until brown, season with salt and pepper and cook until done. Set aside.
Arrange the mushrooms on a plate and place the cabbage rolls on top. Serve garnished with parsley.
