17 Ingredients
  • 10 to 12 prunes, pitted
  • 1/2 cup white wine, such as sauvignon blanc
  • 2/3 cup hazelnuts
  • 3 tablespoons plus 2 tablespoons butter, room temperature
  • 2 cups diced onion (about 1 extra-large Vidalia onion)
  • 1/2 teaspoon plus 1 1/4 teaspoons fine sea salt, plus more for blanching
  • 8 to 10 large cabbage leaves, preferably savoy cabbage
  • 2 pounds ground pork, preferably an 80/20 mix ground from pork butt
  • 2 cups fresh breadcrumbs, preferably from ciabatta
  • 3/4 cup grated parsnip (about 1 large parsnip)
  • 1/2 cup grated carrot (about 1 large carrot)
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon freshly ground nutmeg
  • 2 eggs
Nutrition
569
28% daily value
8 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

61% 40

Saturated

73% 15

Trans

- 0

Monounsaturated

- 18

Polyunsaturated

- 4

Carbs

9% 28

Carbs (net)

- 24

Fiber

16% 4

Sugars

- 4

Sugars, added

- 0

Protein

49% 25

Cholesterol

47% 141

Sodium

25% 599

Calcium

9% 95

Magnesium

17% 70

Potassium

16% 773

Iron

18% 3

Zinc

31% 3

Phosphorus

45% 313

Vitamin A

21% 192

Vitamin C

17% 15

Thiamin (B1)

85% 1

Riboflavin (B2)

32% 0

Niacin (B3)

39% 6

Vitamin B6

56% 1

Folate equivalent (total)

21% 82

Folate (food)

- 59

Folic acid

- 14

Vitamin B12

38% 1

Vitamin D

2% 0

Vitamin E

17% 2

Vitamin K

69% 82
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