- Recipes Home
- Interest Groups
Pine Nut Stuffed Cabbage Leaves Recipe
|Onions||3 1⁄2 Ounce|
|Veal||1⁄2 Pound, cut in small pieces|
|Golden raisins||2 Tablespoon (Sultanas)|
|Pine kernels||3 Tablespoon|
|White wine||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs) (Creme Fraiche)|
Serving size: Complete recipe
Calories 2232 Calories from Fat 682
% Daily Value*
Total Fat 79 g121.3%
Saturated Fat 23.2 g116.1%
Trans Fat 0 g
Cholesterol 431.3 mg
Sodium 1758.9 mg73.3%
Total Carbohydrates 301 g100.3%
Dietary Fiber 106.4 g425.7%
Sugars 157.7 g
Protein 114 g228.3%
Vitamin A 92.5% Vitamin C 2455.9%
Calcium 189.8% Iron 141.6%
*Based on a 2000 Calorie diet
Put the cabbage leaves into the upper compartment.
Cover and microwave on HIGH for 6 minutes.
Run the cabbage leaves under cold water and then spread out on a clean cloth.
Puree the onions coarsely in a food processor.
Add the veal and puree again.
Transfer the mixture to a bowl.
Rinse the golden raisins (sultanas).
Break the egg into a bowl and whisk with a fork.
Add the egg, golden raisins (sultanas), breadcrumbs and pine kernels to the veal and onion mixture.
Season with salt and pepper and knead, as for pastry or dough.
Divide the stuffing between the 8 cabbage leaves.
Roll up into small parcels, making sure the stuffing is well enclosed.
Put the parcels in a circle in a round dish.
Add the white wine.
Cover and microwave on HIGH for 10 minutes.
When the cabbage parcels are cooked, remove with a slotted spatula and arrange .
Pour the cooking liquid into a bowl and stir in the sour cream (creme fraiche) and mustard.
Cook for 1 minute on HIGH, pour over the stuffed cabbage