Stuffed Savoy Cabbage Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,083 cal. | (52 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 63.2 g | (211 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 51.4 mg | (428 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 3.6 mg | (257 %) | ||
| Folate | 648 μg | (216 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1,037 mg | (1,092 %) | ||
| Potassium | 5,683 mg | (142 %) | ||
| Calcium | 1,614 mg | (161 %) | ||
| Magnesium | 299 mg | (100 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 10.2 mg | (128 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 770 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 71 g |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- 400 grams waxy potatoes
- 200 grams Chestnuts (cooked and peeled)
- 1 bunch scallions
- ½ bunch parsley
- 50 grams butter
- 80 grams grated Gouda
- 200 grams Crème fraiche
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- butter (for brushing)
Preparation steps
Blanch cabbage for about 2 minutes in boiling salted water. Carefully lift leaves with a slotted spoon, rinse in cold water, put them on a kitchen towel and allow to drain. Cut leaf veins flat.
Preheat the oven to 180°C (approximately 350°F) convection.
For the filling, peel the potatoes and grate coarsely. Finely chop chestnuts, rinse the scallions and cut into thin rings. Rinse the parsley and chop finely.
Melt the butter in a non-stick skillet and fry grated potatoes and chestnuts about 5 minutes over low heat. Remove from heat and add scallions, parsley, cheese, creme fraiche and breadcrumbs. Mix together and season with salt, pepper and nutmeg. Spread the potato mixture onto the cabbage leaves, roll side edges inward, wrap into rolls and tie with kitchen twine. Place in a buttered, ovenproof dish and brush with butter. Bake in the oven until golden brown, about 35 minutes. If needed, add a little water to prevent scorching. Serve.
