Stuffed Cabbage with Lobster Filling
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 63.5 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 lg leaves Napa cabbage
- 2 pre-cooked lobsters
- 1 finely chopped shallot
- 1 Tbsp Sour cream
- 1 egg
- 2 Tbsps White bread crumbs
- ½ bunch chopped Tarragon
- 1 Tbsp butter
- 100 milliliters fish stock
- 50 milliliters white wine
- 150 milliliters Whipped cream
- Sea salt
- fresh cracked peppers
Preparation steps
1.
Rinse Chinese cabbage leaves and blanch in salted water. Rinse in cold water and pat dry.
2.
Chop lobster meat finely, mix in a bowl with creme fraiche, egg and breadcrumbs. Mix in half of the tarragon and season with salt and pepper. Fill Chinese cabbage leaves, roll up and place in a baking dish. Top with small pieces of butter and bake in preheated oven at 160°C (approximately 325°F) for about 20 minutes. Add a small amount of water to the baking dish if needed.
3.
For the sauce, bring fish stock to a boil with white wine and reduce by half. Add cream and allow to boil down by about 2/3. Add remaining tarragon, mix and season with salt and pepper. Serve rolls topped with the sauce alongside rice.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
