Autumnal Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 665 cal. | (32 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 316.6 μg | (528 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 208 mg | (219 %) | ||
| Potassium | 1,867 mg | (47 %) | ||
| Calcium | 445 mg | (45 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 1 Green cabbage
- 400 grams waxy potatoes
- 200 grams Chestnuts (cooked and blanched)
- 6 scallions
- 3 sprigs parsley
- 20 grams butter
- 80 grams grated Gouda
- 200 grams Crème fraiche
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 pinch freshly ground Nutmeg
- 2 onions
- 2 garlic cloves
- ½ red Bell pepper
- 1 small Parsnip (or parsley root)
- 40 grams Pancetta
- 1 Tbsp clarified butter
- 300 milliliters Vegetable broth
- 150 milliliters Red wine
Preparation steps
Bring a large pot of water to a boil for the cabbage. Carefully remove 8 to 12 leaves from cabbage and blanch for about 2 minutes in boiling water, lift out, rinse in cold water, put on a kitchen towel and allow to drain. Cut thicker veining so leaves lie flat.
For the filling, peel the potatoes and grate coarsely. Chop the chestnuts finely. Rinse the scallions and cut into thin rings. Rinse the parsley and chop finely.
Melt the butter in a nonstick skillet and cook grated potatoes and chestnuts about 5 minutes over low heat. Remove from heat and fold in scallions, parsley, cheese, creme fraiche and breadcrumbs. Season with salt, pepper and nutmeg. Spread the potato mixture onto the cabbage leaves, fold edges inward, roll up into rolls and tie with kitchen twine.
Peel the onions and garlic. Halve the onions and cut into strips, leave the garlic whole. Rinse the pepper, remove seeds and ribs and cut into large pieces. Peel the parsnip and cut into pieces. Cut the pancetta into bite-size pieces.
Heat the clarified butter in a roasting pan, melt and cook all vegetables with the bacon briefly. Then remove and brown the rolls on all sides. Pour in the vegetable broth and the wine, add the vegetables back, cover and cook about 35 minutes on low heat until soft braised.
Season the sauce with salt and pepper.
To serve, remove the kitchen string, cut each roll in the middle diagonally and serve with the sauce on plates. Serve with rice.
