Stuffed Savoy Cabbage Leaves with Shrimp Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 901 cal. | (43 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 59.9 g | (200 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 56.2 mg | (468 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 27.2 mg | (227 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 661 μg | (220 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 1,037 mg | (1,092 %) | ||
| Potassium | 5,471 mg | (137 %) | ||
| Calcium | 1,490 mg | (149 %) | ||
| Magnesium | 368 mg | (123 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 169 μg | (85 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 968 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 70 g |
Ingredients
- Ingredients
- 1 carrot
- ½ Kohlrabi
- 3 scallions
- 500 grams King prawn (ready to cook, peeled and deveined)
- 8 Savoy cabbage
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped Tarragon
- salt
- freshly ground peppers
- lemon juice
- 150 grams Mangoes
- 1 shallot
- 2 Tbsps butter
- 1 Tbsp yellow Curry paste
- 1 tsp Pastry flour
- 200 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 4 Slices of toast
Preparation steps
Peel the carrot and kohlrabi and cut into very small cubes. Rinse and trim the scallions and cut into thin rings. Rinse the shrimp, pat dry and chop.
Rinse the cabbage leaves and blanch for about 2 minutes in boiling salted water, drain, rinse in cold water and drain well.
Mix the shrimp with vegetables and herbs in a bowl and season with salt, pepper and a dash of lemon.
Spread 2 cabbage leaves on a work surface, slightly overlapping each other. Place some of the shrimp mixture centered on the leaves, turn in the sides and roll up tightly. Place with the seam-side down in a greased steamer basket.
Bring a pot of water to a boil and cook the rolls in the steamer over medium heat for about 15 minutes.
Meanwhile for the sauce, cut the mango flesh into small cubes. Peel the shallots, chop finely and saute in a pan with 2 tablespoons of melted butter until translucent. Add the mango, stir in the curry paste, sprinkle with flour and pour in the stock. Simmer while stirring for 2-3 minutes, pour in the cream, bring to a boil and puree with a stick blender. Season with salt, pepper and a dash of lemon.
Toast the bread and cut diagonally in half.
Remove the rolls from the steamer, cut in half, serve with the slices of toast and sauce on preheated plates.
