Stuffed Tomatoes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
76
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 76 cal. | (4 %) | ||
| Protein | 2.15 g | (2 %) | ||
| Fat | 3.59 g | (3 %) | ||
| Carbohydrates | 11.11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 71.56 mg | (8,945 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.43 mg | (4 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 1.03 mg | (9 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 28.48 μg | (9 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 2.92 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24.93 mg | (26 %) | ||
| Potassium | 384.79 mg | (10 %) | ||
| Calcium | 30.72 mg | (3 %) | ||
| Magnesium | 19.52 mg | (7 %) | ||
| Iron | 0.75 mg | (5 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 0.71 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams starchy potatoes
- 2 Tomatoes (250 grams each)
- 2 Tbsps Caper
- 1 Tbsp Pumpkin seed oil
- 5 Tbsps ground Basil
- 2 garlic cloves
- salt
- freshly ground peppers
- 4 large White cabbage
Preparation steps
1.
Rinse the potatoes and boil them for about 20 minutes. Leave to cool and grate finely.
2.
Rinse the tomatoes, cut in half crosswise and scoop out the flesh.
Coarsely chop the capers and mix with the potatoes, the tomato flesh, the basil and the pumpkin seed oil. Separate the garlic and crush into the mixture. Stir well and season heavily with salt and pepper. Spoon the mixture into the tomatoes.
3.
Rinse the cabbage leaves, pat dry and place 1-2 leaves on top of each other. Roll the edges up and pin with toothpicks.
Place the tomatoes in the middle of the cabbage leaves and cook on the grill over low heat for 10 to 15 minutes. Remove the tomatoes from the cabbage leaves and serve hot.
