Cabbage Rolls with Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.4 mg | (87 %) | ||
| Vitamin K | 481.9 μg | (803 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 1,408 mg | (35 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 ½ kilograms Green cabbage
- 2 carrots
- 1 small Zucchini
- 4 scallions
- 2 Tbsps lemon juice
- 1 Tbsp Pumpkin seed oil
- 8 Tbsps olive oil
- 5 Tbsps White vinegar
- ⅛ l can of Vegetable broth
- 2 Tbsps Pine nuts (toasted)
- salt
- peppers
Preparation steps
Rinse cabbage, loosen outer leaves and cut out core. Place cabbage upright in boiling salted water. Simmer for 15 minutes. Peel carrots and grate carrots and zucchini. Rinse scallions and chop into thin rings. Mix vegetables with lemon juice and pumpkin seed oil. Season with salt and pepper.
Remove loose outer leaves from cabbage (about 20) and drain separately in a sieve. Lay cabbage leaves next to each other and cut out center stalk. Divide vegetable mixture amoung leaves and roll up each firmly. Season with salt and pepper.
Place rolls tightly in a row, seam side down, in a baking dish. Bring olive oil, vinegar, and vegetable broth to a boil and season with salt and pepper. Pour over rolls and let marinate for 3 hours. Serve, sprinkled with toasted pine nuts if desired.
