Crispy Savoy Cabbage Rolls with Feta Filling
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,322 cal. | (63 %) | ||
| Protein | 83 g | (85 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 124 g | (83 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 60.5 g | (202 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 52.3 mg | (436 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 663 μg | (221 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 991 mg | (1,043 %) | ||
| Potassium | 4,994 mg | (125 %) | ||
| Calcium | 1,565 mg | (157 %) | ||
| Magnesium | 280 mg | (93 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 10.5 mg | (131 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 794 mg | |||
| Cholesterol | 273 mg | |||
| Complete sugar | 63 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 large Savoy cabbage
- 2 shallots
- 6 Tbsps butter
- 1 Tbsp cilantro
- 350 grams Feta
- 3 eggs
- 3 Tbsps Pastry flour
- 300 grams grated breadcrumbs
- salt (and)
- freshly ground peppers
Preparation steps
1.
Blanch the savoy leaves in salted water for about 6-8 minutes. Drain and pat dry. Cut out the thick veins so that the leaves lay flat. Peel the shallots and finely chop. Heat 3 tablespoons of butter in a pan and sauté the shallots. Cut the feta into small cubes, mix with cilantro, season with pepper, and heat for 2 minutes with the shallots while stirring.
2.
Whisk the eggs in a bowl. Spread the feta filling on the leaves and roll up. Roll in flour, then in egg and then in the breadcrumbs. Pan-fry the rolls in the remaining butter on all sides until golden brown.
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