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Ingredients
Stuffed Savoy Cabbages
- Ingredients
- 250 grams Calf's liver
- 4 small Heads of cabbage
- 1 scallion
- 2 Tomatoes
- 1 sprig thyme
- 50 grams dried Wild mushroom (Porcini)
- ¼ l white wine
- 1 Tbsp butter
- 2 Tbsps Sour cream
- 50 grams grated Gouda
- salt (pepper)
Soak mushrooms in white wine. Remove outer leaves from cabbages until cabbages are about 13 cm in diameter (approximately 5 inches). Cur off lids and hollow cabbages. Season with salt and pepper and bring to a boil in a large pot of water. Simmer for 20 minutes.
Blanch tomatoes in hot water, rinse with cold water, peel, quarter, remove seeds and dice. Cut liver into 3 cm (approximately 1 inch) pieces. Rinse scallion and cut into slices. Squeeze and quarter mushrooms. Heat butter in a pan and cook liver for about 3 minutes, remove from pan. Saute scallion and mushrooms in the same pan briefly, add tomatoes and creme fraiche. Rinse and dry thyme, pluck off leaves and add to the pan. Season with salt and pepper, simmer for about 5 minutes. Return liver to the pan. Pour wine into a roasting pan and arrange cabbages in it. Fill with the mixture and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. If necessary, cover with aluminum foil. Sprinkle with cheese and bake for another 10 minutes. Remove from oven and serve.
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29.4 g | (98 %) |