Stuffed Tomatoes

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Stuffed Tomatoes
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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)
Calorie76 kcal(4 %)
Protein2.15 g(2 %)
Fat3.59 g(3 %)
Carbohydrates11.11 g(7 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A71.56 mg(8,945 %)
Vitamin D0 μg(0 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.04 mg(4 %)
Niacin1.03 mg(9 %)
Vitamin B₆0.15 mg(11 %)
Folate28.48 μg(9 %)
Pantothenic acid0.12 mg(2 %)
Biotin2.92 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.93 mg(26 %)
Potassium384.79 mg(10 %)
Calcium30.72 mg(3 %)
Magnesium19.52 mg(7 %)
Iron0.75 mg(5 %)
Zinc0.28 mg(4 %)
Saturated fatty acids0.71 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
150 grams starchy potatoes
2 tomatoes (250 grams each)
2 tablespoons Caper
1 tablespoon Pumpkin seed oil
5 tablespoons ground Basil
2 garlic
salt
freshly ground peppers
4 large White cabbage
How healthy are the main ingredients?
potatoBasilPumpkin seed oiltomatogarlicsalt

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.