Potato and Cabbage Bundles Recipe

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Potato and Cabbage Bundles
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Ingredients
14
Count
Nutrition
397
Calories
Total time
135
Minutes
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Ingredients:

  • 1 medium onion , halved lengthwise, then sliced crosswise (1 cup)
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 2/3 cup water
  • 2 lb large boiling potatoes
  • 1 cup well-shaken buttermilk
  • 3/4 stick (6 tbsp) unsalted butter
  • 3/4 cup coarse fresh bread crumbs from a country-style loaf
  • accompaniment: irish bacon

Directions:

  1. Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
  2. Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
  3. Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.
  4. Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
  5. Put oven rack in middle position and preheat oven to 350°F.
  6. Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
  7. Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
  8. Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).
  9. Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
  10. Transfer stuffed leaves to plates using parchment overhangs.
  11. Cooks' note: Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 396.9 Kcal (1662 kJ)
Calories from fat 113.94 Kcal
% Daily Value*
Total Fat 12.66g 19%
Cholesterol 29.75mg 10%
Sodium 774.59mg 32%
Potassium 587.4mg 12%
Total Carbs 53.48g 18%
Sugars 23.87g 95%
Dietary Fiber 11.9g 48%
Protein 11.22g 22%
Vitamin C 33.6mg 56%
Vitamin A 2.3mg 76%
Iron 2.3mg 13%
Calcium 154.7mg 15%
Amount Per 100 g
Calories 59.05 Kcal (247 kJ)
Calories from fat 16.95 Kcal
% Daily Value*
Total Fat 1.88g 19%
Cholesterol 4.43mg 10%
Sodium 115.25mg 32%
Potassium 87.4mg 12%
Total Carbs 7.96g 18%
Sugars 3.55g 95%
Dietary Fiber 1.77g 48%
Protein 1.67g 22%
Vitamin C 5mg 56%
Vitamin A 0.3mg 76%
Iron 0.3mg 13%
Calcium 23mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 9
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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