Asian Cabbage Wraps with Coconut Peanut Dip
Asian Cabbage Wraps with coconut peanut dip - Pure vegetable delicacy for Asian fans
Healthy, because
Even smarter
Nutritional values
Peanuts are packed with protein, healthy fats and fiber. Thus, the small kernels ensure a slow rise in blood sugar and prevent cravings.
If you like, you can also prepare the dip with another nut puree: Cashew or almond puree also fit well. You can replace the pointed or white cabbage with other large cabbage leaves, for example red cabbage, savoy cabbage or large chard leaves.
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 22 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 1 Tbsp Rice syrup
- 3 ½ ozs Coconut milk
- 2 Tbsps soy sauce
- 7 ozs Vegetable broth
- 4 Tbsps natural peanut butter
- 7 ozs pointed cabbage or white cabbage (8 large outer leaves)
- salt
- 2 pinches baking soda
- 3 carrots
- 2 yellow carrots
- 1 yellow onion
- 3 Tbsps Shelled peanut
- 2 Tbsps Peanut oil
- ½ tsp Chili sauce
Preparation steps
For the dip, place rice syrup in a saucepan and caramelize over medium heat for 3 minutes. Deglaze with coconut milk and 1 tablespoon soy sauce, bring to a boil and allow syrup to dissolve. Pour in vegetable broth, bring to a boil and stir in peanut butter. Remove from heat and allow to cool.
Wash cabbage leaves and cook in boiling salted water with baking soda for 1-2 minutes. Rinse in cold water and pat dry with kitchen paper. Peel carrots and cut into thin strips 4-inch long. Peel onion, halve, and cut into strips. Roast peanuts in a hot pan without fat over medium heat for 3 minutes.
Heat oil in a frying pan. Stir-fry carrots and onion strips in it for 2-3 minutes over medium heat. Season with remaining soy sauce.
Lay out cabbage leaves on work surface and top with vegetables from pan. Roll up cabbage leaves, and place them in a baking dish. Cook in preheated oven at 200 °C / 400 °C for 15-20 minutes.
Pour coconut-peanut dip into a small bowl, pour chili sauce on top and spiralize to incorporate. Serve dip with stuffed cabbage rolls.
