Cabbage Rolls with Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 6.49 g | (7 %) | ||
| Fat | 24.82 g | (21 %) | ||
| Carbohydrates | 36.39 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.94 g | (23 %) |
| Vitamin A | 169.53 mg | (21,191 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.89 mg | (16 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 18.41 μg | (6 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 2.55 μg | (6 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 129.14 mg | (136 %) | ||
| Potassium | 659.45 mg | (16 %) | ||
| Calcium | 135.66 mg | (14 %) | ||
| Magnesium | 27.79 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6.33 μg | (3 %) | ||
| Zinc | 0.53 mg | (7 %) | ||
| Saturated fatty acids | 11.33 g | |||
| Cholesterol | 53.96 mg |
Ingredients
- For the rolls
- 250 grams Long grain rice
- salt
- 2 onions
- 2 garlic cloves
- 50 grams raisins
- 1 Tbsp Corn oil
- Pine nuts (30 grams)
- Pistachio (30 grams)
- 50 grams Walnut (coarsely chopped)
- ½ tsp cilantro (ground)
- 1 Green cabbage
- 3 Tbsps butter
- For the sauce
- 2 Red chili peppers
- 1 tsp butter
- 250 milliliters Broth (Instant)
- 200 grams Whipped cream
- 2 Tbsps scallions
Preparation steps
For the rolls: rinse rice and drain, combine with 500 ml (approximately 2 cups) of lightly salted water, bring to a boil and simmer, covered, for about 25 minutes on low heat.
Peel onions and garlic cloves. Dice onions and finely chop garlic. Heat 1 tablespoon of oil and saute onions and garlic with raisins for a few minutes.
Combine cooked rice, pine nuts, pistachios, onion and raisins and chopped walnuts. Season with salt and cumin powder, cool slightly.
Remove 15 beautiful cabbage leaves from cabbage head and blanch in boiling salted water for about 3 minutes. Drain, rinse in cold water and drain well. Arrange next to each other on a flat surface and flatten thick veins. Place rice mixture in the middle of each leaf and roll up, secure with toothpicks.
Heat butter in a pan and cook cabbage rolls, few at a time and seam side down first, until golden brown on all sides. Arrange rolls in a shallow buttered pan.
For the sauce: rinse and halve chile peppers, remove seeds and ribs and cut crosswise into strips. Heat butter in a pan and saute peppers for a few minutes, add broth and cream, simmer until creamy. Season to taste and pour over cabbage rolls.
Cover pan with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) (gas mark 3) for about 30 minutes. Uncover and bake for 15 more minutes.
Arrange rolls with sauce on plates and sprinkle with chives. Serve.
