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4 Serves
100 Mins
Finely chop the onions and cabbage using a chef's knife on a cutting board.
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Vitamin K
67 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
70 µg / 400 µgCalcium
64 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
96 mg / 1,250 mgPotassium
343 mg / 4,700 mgSodium
1121 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
5 g / 28 gSugar
20 g / 50 gSaturated Fat
12 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
In a large frying pan, heat the vegetable oil over medium heat and sauté the onions until translucent.
Add the cabbage and tuna to the pan, seasoning with salt and pepper, and cook until the mixture is soft and well-combined.
Place a spoonful of the filling onto each piece of pastry dough, fold into a triangle or rectangle, and seal the edges tightly.
Deep fry the pastries in a heavy-bottomed pot with hot oil until they turn golden brown and crispy, then drain on paper towels.
33
g68
g31
g
