Stuffed Cabbage with Lobster Filling
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 63.5 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 lg leaves Napa cabbage
- 2 pre-cooked lobsters
- 1 finely chopped shallot
- 1 Tbsp Sour cream
- 1 egg
- 2 Tbsps White bread crumbs
- ½ bunch chopped Tarragon
- 1 Tbsp butter
- 100 milliliters fish stock
- 50 milliliters white wine
- 150 milliliters Whipped cream
- Sea salt
- fresh cracked peppers
Preparation steps
1.
Rinse Chinese cabbage leaves and blanch in salted water. Rinse in cold water and pat dry.
2.
Chop lobster meat finely, mix in a bowl with creme fraiche, egg and breadcrumbs. Mix in half of the tarragon and season with salt and pepper. Fill Chinese cabbage leaves, roll up and place in a baking dish. Top with small pieces of butter and bake in preheated oven at 160°C (approximately 325°F) for about 20 minutes. Add a small amount of water to the baking dish if needed.
3.
For the sauce, bring fish stock to a boil with white wine and reduce by half. Add cream and allow to boil down by about 2/3. Add remaining tarragon, mix and season with salt and pepper. Serve rolls topped with the sauce alongside rice.
