Stuffed Savoy Rolls

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Stuffed Savoy Rolls
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
368
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie368 kcal(18 %)
Protein21.38 g(22 %)
Fat21.74 g(19 %)
Carbohydrates22.39 g(15 %)
Sugar added0 g(0 %)
Roughage6.55 g(22 %)
Vitamin A434.98 mg(54,373 %)
Vitamin D1.13 μg(6 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.32 mg(29 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.57 mg(41 %)
Folate148.02 μg(49 %)
Pantothenic acid1.05 mg(18 %)
Biotin4.47 μg(10 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C52.08 mg(55 %)
Potassium614.75 mg(15 %)
Calcium103.77 mg(10 %)
Magnesium69.93 mg(23 %)
Iron3.2 mg(21 %)
Iodine27.15 μg(14 %)
Zinc2.27 mg(28 %)
Saturated fatty acids10.9 g
Cholesterol163.25 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8
100 grams
600 milliliters
1
4 tablespoons
250 grams
Ground meat (mixed)
3 tablespoons
chopped Parsley
2
½ teaspoon
ground Caraway
1 teaspoon
20 grams
2
Parsley (for garnish)

Preparation steps

1.

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.

2.

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.

3.

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.