Cabbage Leaves with Pulse Filling

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Cabbage Leaves with Pulse Filling
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
535
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie535 kcal(25 %)
Protein25.84 g(26 %)
Fat17.21 g(15 %)
Carbohydrates77.02 g(51 %)
Sugar added0 g(0 %)
Roughage20.48 g(68 %)
Vitamin A210.08 mg(26,260 %)
Vitamin D0 μg(0 %)
Vitamin E0.79 mg(7 %)
Vitamin B₁0.39 mg(39 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.67 mg(14 %)
Vitamin B₆0.51 mg(36 %)
Folate201.94 μg(67 %)
Pantothenic acid0.71 mg(12 %)
Biotin5.51 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C76.63 mg(81 %)
Potassium1,355.85 mg(34 %)
Calcium120.55 mg(12 %)
Magnesium71.22 mg(24 %)
Iron5.2 mg(35 %)
Iodine1.18 μg(1 %)
Zinc0.89 mg(11 %)
Saturated fatty acids10.69 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1
onion (finely chopped)
1 clove
garlic (finely chopped)
3 tablespoons
2 cups
1 ½ cups
1
pomegranate (seeds)
1 teaspoon
12
cup
1 teaspoon
2 tablespoons
chopped Herbs (e. g. coriander, parsley, basil)
1 tablespoon
How healthy are the main ingredients?
oniongarlicpomegranate

Preparation steps

1.
Fry around half of the onion with the garlic in 2 tbsp rapeseed oil until translucent. Pour over 300 ml of stock, add the lentils and cook for 8-10 minutes until al dente. Drain if necessary and stir through the pomegranate seeds. Season with garam masala, a pinch of ginger, salt and ground black pepper.
2.
Blanch the cabbage leaves in boiling salted water for 1-2 minutes. Drain, quench in cold water and pat dry. Spread out four sets of 3 overlapping leaves and place roughly 1/4 of the lentil mixture in each. Fold over the edges and roll up, fastening with string or cocktail sticks if necessary.
3.
Place the parcels in a steamer basket and cook, covered, over a pan of hot water for around 15 minutes.
4.
For the sauce, fry the remaining onion in the rest of the oil until translucent. Pour over the rest of the stock and add the cream. Simmer for around 5 minutes. Stir the cornflour with a little cold water until smooth and add to the sauce. Bring to the boil then reduce until thickened and creamy. Stir in the herbs and season to taste with salt, ground black pepper and lemon juice.
5.
Divide the sauce between plates. Cut each cabbage parcel into three pieces and arrange on the sauce.