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hungarian

Buckwheat Stuffed Savoy Cabbage Parcels with Tomato Paprika Sauce

This simmered dish pairs savoy cabbage leaves with buckwheat groats, dry, tomato passata and sweet paprika. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

50 g Protein
74 g Carbohydrates
24 g Fat
19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g savoy cabbage leaves 50 kcal
  • 60g buckwheat groats, dry 212 kcal
  • 160g chicken broth 10 kcal
  • 150g ground turkey (93% lean) 225 kcal
  • 70g yellow onion, finely chopped 28 kcal
  • 6g garlic, minced 9 kcal
  • 1g dried marjoram 3 kcal
  • 220g tomato passata 40 kcal
  • 3g sweet paprika 9 kcal
  • 10g olive oil 88 kcal
  • 2g fine salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. savoy cabbage leaves
    Bring a pot of water to a simmer. Blanch the savoy cabbage leaves 2 minutes until pliable; drain and cool.
  2. buckwheat groatschicken broth
    Cook buckwheat in the broth until tender and the liquid is absorbed, about 12-15 minutes; let cool slightly.
  3. buckwheat groatsground turkey (93% lean)yellow oniongarlicdried marjoramfine saltblack pepper
    Mix the cooked buckwheat with ground turkey, onion, garlic, marjoram, salt, and pepper.
  4. savoy cabbage leaves
    Place filling on each cabbage leaf, roll into tight parcels, and set seam-side down in a small pot or deep skillet.
  5. ground turkey (93% lean)tomato passatasweet paprika
    Stir the tomato passata with sweet paprika and pour over the parcels. Cover and simmer gently 20 minutes until the turkey is cooked through.
  6. Serve hot, spooning sauce over the top.

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