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

Set your calorie target 650 kcal

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

savoy cabbage leaves
Bring a pot of water to a simmer. Blanch the savoy cabbage leaves 2 minutes until pliable; drain and cool.
buckwheat groatschicken broth
Cook buckwheat in the broth until tender and the liquid is absorbed, about 12-15 minutes; let cool slightly.
buckwheat groatsground turkey (93% lean)yellow oniongarlicdried marjoramfine saltblack pepper
Mix the cooked buckwheat with ground turkey, onion, garlic, marjoram, salt, and pepper.
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.
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.
Serve hot, spooning sauce over the top.