Stuffed Savoy Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 950 cal. | (45 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 57.1 g | (190 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 51.8 mg | (432 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 25.1 mg | (209 %) | ||
| Vitamin B₆ | 3.4 mg | (243 %) | ||
| Folate | 616 μg | (205 %) | ||
| Pantothenic acid | 5.1 mg | (85 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 998 mg | (1,051 %) | ||
| Potassium | 5,134 mg | (128 %) | ||
| Calcium | 1,327 mg | (133 %) | ||
| Magnesium | 274 mg | (91 %) | ||
| Iron | 13.1 mg | (87 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 11.4 mg | (143 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 849 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 60 g |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- salt
- 100 grams Long grain rice
- 600 milliliters Beef broth
- 1 onion
- 4 Tbsps clarified butter
- 250 grams Ground meat (mixed)
- 3 Tbsps chopped parsley
- 2 eggs
- ½ tsp ground Caraway
- 1 tsp ground paprika (sweet)
- 20 grams Tomato paste
- peppers
- 2 bay leaves
- parsley (for garnish)
Preparation steps
Blanch the cabbage leaves in plenty of boiling salted water for about 1 minute, rinse with cold water and drain. Rinse the rice and boil in 200 ml (approximately 1 cup) of broth for about 15 minutes.
Peel the onion and chop finely. Cook in 2 tablespoons butter until translucent, add the meat and cook until crumbly. Remove both from the pan and mix in a bowl with the rice, parsley and eggs. Add the ground caraway seed, paprika and tomato paste and season vigorously with salt and pepper.
Set 2-3 tablespoons filling on the center of each cabbage leaf, turn in the sides and roll up. Secure with toothpicks. Heat the rest of the butter and cook the rolls on all sides. Pour in the rest of the broth until the rolls are halfway covered with the broth. Add the bay leaves and simmer with the lid on for about 30 minutes at medium temperature. To serve, garnish with parsley.
