Fish and Cabbage Boules
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
5 h. 35 min.
Preparation
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 1,787 mg | (45 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 772 mg | |||
| Cholesterol | 144 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Savoy cabbage (leaves removed)
- 2 Tbsps vegetable oil
- 2 onions (finely chopped)
- 2 carrots (peeled and finely diced)
- 2 sticks Celery (peeled and finely diced)
- 4 cups skinless Salmon fillet (finely diced)
- 2 cups vegetable stock
- salt
- peppers
- To garnish
- Basil
Product recommendation
Suggested variation 1; replace the salmon with the same weight of chicken mince. Suggested recipe name – cabbage stuffed with chicken.
Suggested variation 2; replace the salmon with the same weight of cooked, chopped chestnuts. Suggested recipe name – cabbage stuffed with chestnuts.
Preparation steps
1.
Place 4 large cabbage leaves in a large saucepan of salted, boiling water for 1 minute until softened. Remove from the water and let them cool as you prepare the filling.
2.
Heat the vegetable oil in a large saucepan set over a medium heat until hot. Sweat the onion, carrot and celery with the bay leaf and a little seasoning for 8-10 minutes until softened.
3.
Add the finely diced salmon to the saucepan and stir well.
4.
Spoon the salmon and vegetable filling into the middle of the cabbage leaves and bring the leaves around the filling to form balls. Tie securely with kitchen string and arrange in a slow cooker.
5.
Pour in the stock, cover with a lid and braise on a medium setting for 5 hours.
6.
Adjust the seasoning to taste before spooning into a casserole dish, pouring the vegetable broth around them.
7.
Garnish with the basil before serving.
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