Stuffed Savoy Cabbage with Braised Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 39.2 μg | (65 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,335 mg | (33 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the filling
- ½ head Savoy cabbage
- 1 stale White roll
- 1 onion
- 2 Tbsps chopped parsley
- 1 Tbsp butter
- 400 grams (approximately 13 1/2 ounces) mixed Ground meat
- 1 tsp dried marjoram
- 1 pinch ground Caraway
- 1 tsp sharp Mustard
- salt
- freshly ground peppers
- 12 -he Muffin tin
Preparation steps
Preheat the oven to 180 C (approximately 350°F) convection.
For the filling: Rinse the cabbage, remove the thick ribs and blanch in a pot of boiling salted water for about 6 minutes until tender. Drain well. Soak the bread in lukewarm water to soften, squeze dry. Peel the onion, chop finely and saute in butter until translucent. Mix the bread with the egg, meat, onions, parsley, marjoram, caraway and mustard. Season with salt and pepper. Grease 8 muffin wells and line withcabbage leaves leaving an overhang. Add the filling and cover with the overhang. Bake on the middle rack of the oven until firm, about 20 minutes.
For the braise: Peel, quarter and cut into large pieces the carrots and parsley root. Saute in butter until beginning to color, add the sugar and caramelize, and pour in water. Let simmer about 15 minutes until the liquid evaporates. Season with salt and pepper. Sprinkle with parsley, Invert the molds and serve on the vegetables.
