Recipe detail

Name: Stuffed cabbage
Yield: 10
Cuisine: Czech
Ingredients: 1000.0000 g Mleté maso hovězí; 500.0000 g Mleté maso vepřové; 1.0000 g Sůl a pepř dle chuti; 3.0000 tPcs Vejce; 25.0000 g česnek; 100.0000 g Strouhanka; 240.0000 g Cibule; 2500.0000 g Kapusta; 150.0000 g Zauzená slanina; 1.0000 g

Minced meat Stuffed cabbage

21. 7. 2021

Author: Vlastimil Jaša

Company: Retigo

Food category: Minced meat

Cuisine: Czech

Download PDF Download BR2

Program steps

Preheating:
99 °C

To view the entire table, move the table to the right.

Steaming

Termination by time

00:15 hh:mm

90 °C

50 %

Combination

80 %

Termination by time

00:30 hh:mm

130 °C

80 %

Ingredients - number of portions - 10

Name	Value	Unit
ground beef	1000	g
minced pork	500	g
salt	1	g
chicken eggs	3	pcs
garlic	25	g
breadcrumbs	100	g
onion	240	g
cabbage leaf, cleaned and cut in strips	2500	g
smoked bacon	150	g
ground black pepper, ground	1	g

Nutrition and allergens

Allergens: 1, 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	534.6 kJ
Carbohydrate	28.2 g
Fat	32.4 g
Protein	36.6 g
Water	0 g

Directions

1. Add eggs, salt, pepper, grated garlic with salt, breadcrumbs and 1/3 finely chopped onion to the minced meat. Mix the mixture carefully and divide it into 10 parts.

2. Rinse the cleaned cabbage, cut out the stems and briefly steam the leaves in a combi oven (99°C, approx. 4 min). After cooking, cool immediately in ice water.

3. Fill the cabbage leaves with a mixture of minced meat, place in a GN and sprinkle with bacon. We will adjust the sheets filled in this way to the technology mentioned above (step two).