Stuffed Savoy Cabbage with Braised Vegetables

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Stuffed Savoy Cabbage with Braised Vegetables
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie450 cal.(21 %)
Protein26 g(27 %)
Fat27 g(23 %)
Carbohydrates25 g(17 %)
Sugar added1 g(4 %)
Roughage8.5 g(28 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.9 mg(41 %)
Vitamin K39.2 μg(65 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin12.5 mg(104 %)
Vitamin B₆0.7 mg(50 %)
Folate97 μg(32 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C81 mg(85 %)
Potassium1,335 mg(33 %)
Calcium153 mg(15 %)
Magnesium71 mg(24 %)
Iron3.5 mg(23 %)
Iodine14 μg(7 %)
Zinc5.2 mg(65 %)
Saturated fatty acids13.3 g
Uric acid199 mg
Cholesterol88 mg
Complete sugar14 g

Ingredients

for
4
For the filling
½ head Savoy cabbage
1 stale White roll
1 onion
2 Tbsps chopped parsley
1 Tbsp butter
400 grams (approximately 13 1/2 ounces) mixed Ground meat
1 tsp dried marjoram
1 pinch ground Caraway
1 tsp sharp Mustard
salt
freshly ground peppers
12 -he Muffin tin
For the braise
4 carrots
2 Parsnips
2 Tbsps butter
1 pinch sugar
200 milliliters water
1 Tbsp chopped parsley
How healthy are the main ingredients?
Savoy cabbageparsleyMustardparsleymarjoramsugar

Preparation steps

1.

Preheat the oven to 180 C (approximately 350°F) convection.

2.

For the filling: Rinse the cabbage, remove the thick ribs and blanch in a pot of boiling salted water for about 6 minutes until tender. Drain well. Soak the bread in lukewarm water to soften, squeze dry.  Peel the onion, chop finely and saute in butter until translucent. Mix the bread with the egg, meat, onions, parsley, marjoram, caraway and mustard. Season with salt and pepper. Grease 8 muffin wells and line withcabbage leaves leaving an overhang.  Add the filling and cover with the overhang. Bake on the middle rack of the oven until firm, about 20 minutes.

3.

For the braise: Peel, quarter and cut into large pieces the carrots and parsley root. Saute in butter  until beginning to color, add the sugar and caramelize, and pour in water. Let simmer about 15 minutes until the liquid evaporates. Season with salt and pepper. Sprinkle with parsley, Invert the molds and serve on the vegetables.

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