Stuffed Savoy Cabbage Leaves
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
410
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.5 g | (38 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,121 mg | (28 %) | ||
| Calcium | 398 mg | (40 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Savoy cabbage
- 500 milliliters Vegetable broth
- 2 carrots
- 1 chopped onion
- 1 Tbsp vegetable oil
- 600 milliliters milk
- 150 grams Semolina flour
- 2 eggs
- 1 tsp dried rosemary
- salt
- peppers (freshly ground)
- Nutmeg
- 50 grams Whipped cream
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse the cabbage. Remove the outer leaves. From the center leaves, remove 8 leaves and boil in salted water for 1-2 minutes. Rinse in cold water and drain. Rinse the carrots and finely chop. Heat the oil and sweat the onions until soft. Add the carrots and cook for about 8 minutes.
2.
Bring the milk to a boil and stir in the flour. Stir continuously until the milk boils again and allow to cool. Stir in the egg, onion, and carrots. Season with rosemary, salt, pepper, and nutmeg.
3.
Spread the semolina on the cabbage leaves, roll up and stick with wooden skewers. Bring the broth the a boil and cook for 10 minutes.
4.
Stir in the sour cream. Season with salt and pepper and serve sprinkled with parsley.
