Couscous Stuffed Cabbage Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 902 cal. | (43 %) | ||
| Protein | 65 g | (66 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 62.5 g | (208 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 54.5 mg | (454 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 696 μg | (232 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1,072 mg | (1,128 %) | ||
| Potassium | 5,351 mg | (134 %) | ||
| Calcium | 1,378 mg | (138 %) | ||
| Magnesium | 310 mg | (103 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 840 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 69 g |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- salt
- 150 grams Couscous (Instant)
- 400 milliliters Vegetable broth
- 2 Tomatoes
- 1 yellow Bell pepper
- 1 stalk Leeks
- 2 Tbsps raisins
- lemon juice
- peppers
- 2 Tbsps butter
- 100 milliliters Whipped cream
- toasted slivered almonds (for garnish)
Preparation steps
For the cabbage: Blanch the cabbage in boiling salted water for about 2 minutes. Carefully remove the leaves with a slotted spoon, arrange on a kitchen towel and let drain. Trim the stalks so that the leaves are an even thickness, if necessary.
For the filling: Pour 250 ml (approximately 1 cup) boiling broth over the couscous and let stand for about 10 minutes. Scald the tomatoes in boiling water, peel, quarter, core and dice finely. Rinse the peppers, cut in half, peel and dice. Trim the leek, rinse, cut the green part into strips and blanch in salted water until softened. Set aside. Cut the white and light-green parts into thin rings. Mix the vegetables with the raisins and couscous and then season with lemon juice, salt and pepper.
Spread the filling over the cabbage leaves, roll up and secure with the blanched leek strips. Sauté in hot butter until golden brown on all sides. Deglaze with the remaining broth and cream, cover and simmer for about 15 minutes.
Remove the cabbage from the sauce and arrange on serving plates. Cook the sauce down a little and season with salt and pepper. Drizzle over the roulades and serve sprinkled with almonds.
