Baked Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 796 cal. | (38 %) | ||
| Protein | 44.99 g | (46 %) | ||
| Fat | 12.44 g | (11 %) | ||
| Carbohydrates | 147.2 g | (98 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 39.53 g | (132 %) |
| Vitamin A | 1,903.26 mg | (237,908 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.31 mg | (19 %) | ||
| Vitamin B₁ | 1.22 mg | (122 %) | ||
| Vitamin B₂ | 1.25 mg | (114 %) | ||
| Niacin | 11.38 mg | (95 %) | ||
| Vitamin B₆ | 3.69 mg | (264 %) | ||
| Folate | 346.64 μg | (116 %) | ||
| Pantothenic acid | 3.02 mg | (50 %) | ||
| Biotin | 34.87 μg | (77 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,031.24 mg | (1,086 %) | ||
| Potassium | 4,503.67 mg | (113 %) | ||
| Calcium | 1,070.18 mg | (107 %) | ||
| Magnesium | 294.29 mg | (98 %) | ||
| Iron | 18.24 mg | (122 %) | ||
| Zinc | 3.99 mg | (50 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 800 grams Tofu
- 4 Oranges
- 250 grams Celery root
- 8 lg leaves Red cabbage
- salt
- Chili powder
- 2 sprigs mint
- vegetable oil (for the pan)
Preparation steps
Cut tofu into 8 strips and place in a shallow dish. Squeeze orange juice and pour over tofu strips, let stand for about 15 minutes.
Peel celery and chop finely. Blanch cabbage leaves in boiling salted water for 2-3 minutes. Drain and pat dry, cut hard veins flat. Peel remaining oranges thoroughly and fillet. Squeeze juice from remaining pulp.
Arrange cabbage leaves on a flat surface and top each with tofu strips, some orange segments and celery. Season with salt and chili powder. Rinse mint, shake dry and pluck off leaves. Sprinkle over the filling and roll up cabbage leaves. Secure with toothpicks and arrange in an oiled baking pan. Pour orange juice over rolls and bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes.
Take rolls out of the oven and remove toothpicks. Serve with onion chutney, if desired.
