Grilled Cabbage Rolls with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 307 mg | (8 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the roulades
- 400 milliliters Vegetable broth
- 200 grams Long grain rice
- 2 Cardamom
- 3 cloves
- 1 pc Cinnamon stick
- 2 Star anise
- 1 dried chili pepper
- 8 sheets Napa cabbage
- 4 Tbsps Canola oil
- For the sauce
- 1 small onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 4 Tbsps dry white wine
- ½ tsp Curry powder
- 150 grams Crème fraiche
- 1 tsp Horseradish (from a jar)
- salt
- Chili powder
Preparation steps
Boil the vegetable stock and rinse the rice in a colander. Put the cardamom, cloves, cinnamon, star anise and chile in a mortar and coarsely ground. Put the mix of spices in a spice sack, close and add to the broth. Add the rice and allow to swell at low heat for about 20 minutes.
Rinse the cabbage leaves, pat dry and cut out the hard midrib wedge. Brush with 2 tablespoons oil and grill leaves on the grill for 2-3 minutes while turning. Then remove.
Set 2-3 tbsp rice on each cabbage leaf, roll up into rolls. tie with kitchen string, brush with oil and cook on the grill over medium heat for 12-15 minutes while turning.
For the sauce, peel the onion and garlic and finely chop both. In a high grill pan without holes heat oil. Sweat the onion and garlic until translucent and pour in the wine. Season with curry powder and infuse over medium heat for about 5 minutes. Then stir in the crème fraîche and horseradish and season with salt and chili powder.
Arrange the rolls with the sauce and serve garnished with cress.
