Filling And Healthy Side Dish
Easy Stuffed Cabbage Rolls
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
551
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 322.5 μg | (538 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Green cabbage
- 1 day-old White roll
- 1 white onion
- 2 Tbsps vegetable oil
- 2 Tbsps freshly chopped parsley
- 18 ozs mixed Ground meat (i.e. lamb, beef, turkey, chicken, veal)
- 2 eggs
- 2 Tbsps breadcrumbs
- 2 Tbsps clarified butter
Preparation steps
1.
Remove outer leaves from cabbage and boil remaining cabbage in plenty of boiling water for 2-3 minutes. Rinse with cold water, remove stalk with a knife and flatten slightly. Separate 8 large leaves from cabbage.
2.
Soak bread in a little water. Peel onion, finely chop and saute in 1 tablespoon of oil. Remove from heat and add parsley. Squeeze bread well, mix with onion mixture and add ground beef, eggs and breadcrumbs. Season with salt and pepper.
3.
Lay out cabbage leaves next to each other and spread with filling. Fold and roll. Tie with kitchen twine to secure. Parboil cabbage rolls in a steamer for about 20 minutes.
4.
Heat butter and sear rolls (or sear in hot oil, pour in water, cover and cook until done). Remove kitchen twine. Serve.
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