Stuffed Cabbage Rolls in Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 329.6 μg | (549 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,422 mg | (36 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 221 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 Green cabbage
- 1 day-old White roll
- 1 onion
- 2 Tbsps vegetable oil
- 2 Tbsps chopped parsley
- 500 grams mixed Ground meat
- 2 small eggs
- 2 Tbsps breadcrumbs
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 250 grams Tomatoes (canned)
- 250 milliliters Beef broth
- 1 tsp ground paprika
- salt
- cayenne pepper
Preparation steps
Remove outer leaves from cabbage. Blanch remaining head of cabbage for 2-3 minutes. Peel outer leaves, reserving large, in tact ones. Blanch again if needed and continue peeling until you have 8 ideal leaves.
Trim if needed to allow leaves to lay flat.
Soak bread in water. Peel onion, finely chop and saute in 1 tablespoon oil. Add parsley, squeeze bread and mix into onion mixture, along with ground beef, eggs and breadcrumbs. Season with salt and pepper.
Place two cabbage leaves together, spread with filling, fold over sides and roll up tightly.
Tie up with kitchen string or hold together with toothpicks. Cook in hot oil in a pan on all sides. Add tomato paste, saute briefly, add tomatoes and broth and season with paprika, salt and cayenne pepper. Cover and stew for 25-30 minutes. Finish with salt and pepper. Remove kitchen strings or toothpicks and serve.
