Cabbage Meatballs
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
765
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 765 cal. | (36 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 9.2 μg | (307 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 191 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cakes
- 3 slices Wholemeal Bread (toasted)
- ⅔ cup warm milk
- 4 shallots (one diced, rest cut into rings)
- 1 tsp butter
- 14 ozs green Cabbage (stem removed)
- 3.333 cups ground Meat
- 1 egg
- ground Caraway
- 4 Tbsps olive oil
- For the mustard sauce
- 1 Tbsp olive oil
- 1 Tbsp coarse Mustard
- ⅔ cup vegetable stock
- ⅜ cup cream
Preparation steps
1.
Soften the toast in the milk and wring out well.
2.
Fry half the diced shallot in hot butter and then remove from the heat.
3.
Blanche the cabbage in boiling salt water for around 8 min. Drain, quench, wring out well and chop.
4.
Mix together the meat, egg, fried shallot and the toast. Season well with salt, ground black pepper and caraway and knead in the cabbage. Shape into 8 small cakes and fry in 2 tbsp olive oil on all sides for around 4 min each.
5.
To make the mustard sauce, fry the remaining diced shallot in 1 tbsp oil. Stir in the mustard and quench with the stock. Simmer for around 4 min then add the cream and simmer for 5 more minutes until the mixture thickens. Season with salt and ground black pepper and puree well.
6.
Fry the shallot rings in the remaining oil until golden brown and arrange on top of the cakes. Serve with the mustard sauce and with mashed potatoes if desired.
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