Cabbage Rolls with Horseradish Beet Sauce

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Cabbage Rolls with Horseradish Beet Sauce
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
401
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie401 cal.(19 %)
Protein18 g(18 %)
Fat16 g(14 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage21.3 g(71 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E8.9 mg(74 %)
Vitamin K378.4 μg(631 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.9 mg(64 %)
Folate257 μg(86 %)
Pantothenic acid1.8 mg(30 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C163 mg(172 %)
Potassium1,814 mg(45 %)
Calcium203 mg(20 %)
Magnesium133 mg(44 %)
Iron6.3 mg(42 %)
Iodine10 μg(5 %)
Zinc2.9 mg(36 %)
Saturated fatty acids3.9 g
Uric acid154 mg
Cholesterol11 mg
Complete sugar25 g

Ingredients

for
4
For the cabbage rolls
200 grams Lentils
3 bay leaves
1 Green cabbage
1 onion
150 grams carrots
2 Tbsps olive oil
1 pinch ground Caraway
salt
peppers
300 milliliters Broth
2 Tbsps sunflower oil
For the sauce
3 Red Beets
4 Tbsps Horseradish
50 milliliters Whipped cream
How healthy are the main ingredients?
LentilcarrotHorseradishWhipped creamolive oilonion

Preparation steps

1.

Preheat the oven to 100°C (approximately 225°F).

2.

For the cabbage rolls, cook lentils in boiling water with the bay leaves until al dente. Blanch the cabbage leaves for 2 minutes in boiling water, then immediately rinse with ice-cold water. Peel the onion and chop finely. Peel the carrot and cut into small cubes. Saute onion and carrot in oil for 5 minutes. Stir in the lentils and season with cumin, salt and pepper.

3.

Divide lentil mixture among the cabbage leaves, roll up and tie with kitchen twine. Place cabbage rolls in a pan. Add the broth and cook for 30 minutes over low heat. Drain and reserve the broth. Fry the cabbage rolls in hot sunflower oil. Keep warm in the oven. Meanwhile, for the sauce, peel and finely dice the beets. Cook in reserved broth until tender. Puree with 1 tablespoon of the horseradish. Spoon the sauce on the plates and place the rolls on top. Garnish with the remaining horseradish and cream. 

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