METHOD
In a saucepan, add water and some salt. Remove the heart from the cabbage and once the water has boiled, place it in the pot and let it sit for 5 minutes on each side. Remove from the water and wait for it to cool down so that you can work with it and carefully remove the leaves. If necessary, repeat the process until you have 12 leaves from the cabbage.
Next, in a saucepan, add the olive oil, onion, leek, dill and the cod fillet to sauté. When the sautéing process is complete, remove from the heat and add the bulgur, carrot, zucchini, salt and pepper.
In a saucepan, spread the broken leaves or those left over on the bottom. Then, we take the cabbage leaves one by one, we place the stuffing in them and roll them up. Make sure that the cabbage rolls have the same or similar size and shape with each other as possible. Next, we place side by side as many layers as we can get in the pot.
Once we have finished the process, we cover the cabbage dumplings with any leftover leaves. Then, we cover them with a plate so that they have weight and don’t open up during baking. Finally, we add lukewarm water up to the height of the plate and a little extra olive oil. We let them bake for about 30 – 40 minutes.
For extra flavor, we can take the broth from the pot as soon as the baking is done and thicken it with starch and add lemon at a ratio of 1.5 tablespoons of starch and lemon preferably per one cup of broth
Harokopeio University,
Department of Nutrition and Dietetics Science
Nutrition information
|
Per 100 gr
|
% RI*
|
| Energy |
589 Kcal/ 2465 Kj |
29,5% |
| Fat |
21,5 g |
30,7% |
| Saturated Fat |
3,1 g |
15,7% |
| Carbohydrate |
57,7 g |
22,2% |
| Sugar |
9,3 g |
10,3% |
| Dietary fiber |
15,7 g |
– |
| Protein |
45,8 g |
91,6% |
| Salt |
1,2 g |
20% |
RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)
