Napa Cabbage Rolls with Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 364.2 μg | (607 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 349 μg | (116 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 350 mg | (35 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 2 heads Napa cabbage
- salt
- 1 dash red paprika
- 1 carrot
- 6 ozs Feta
- 1 yellow onion
- 4 Tbsps vegetable oil
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp freshly chopped parsley
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 20 ozs Vegetable broth
- sauce thickener (if desired)
Preparation steps
Separate the cabbage leaves, rinse, and spin or pat dry. Cut out the tough stalks from the large leaves. Blanch the cabbage for 1 to 2 minutes in boiling salted water. Drop into ice water and drain on a kitchen towel. Cut the small leaves into fine strips.
Rinse the bell pepper, pat dry, halve, remove seeds and ribs, and dice. Peel the carrot peel and finely grate. Crumble the feta. Peel the onion and finely chop.
In a pan heat 2 tablespoons of oil and sauté the onion until translucent. Add the cut cabbage, pepper, and carrot and continue to sauté. Season with salt, pepper, and nutmeg and remove from heat. Stir in the feta and the parsley, mix and allow the mass to cool slightly.
Place 2 large cabbage half overlapping on a work surface. Spoon some filling onto the lower center portion. Roll the leaves around the filling. Continue with the remaining cabbage leaves. Tie with kitchen string if necessary, and sauté briefly on all sides in a roasting pan with hot oil.
Sauté the diced soup vegetables in a large wide pot. Cover with broth and add the cabbage rolls. Simmer over medium heat for 25 to 30 minutes. Remove the roulades and keep warm. Pass the broth through a sieve into a new pot and return to the boil. Season and thicken with cornstarch if desired. Serve the rolls and sauce in shallow bowls.
