Ham Turkey Rolls with Savoy Cabbage and Kohlrabi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 66.8 mg | (557 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 45.3 μg | (101 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 2,044 mg | (51 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 597 mg | |||
| Cholesterol | 221 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams Kohlrabi
- 400 grams Savoy cabbage
- 1 onion
- 2 Tbsps sunflower oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 150 milliliters Vegetable broth
- 8 slices Turkey cutlets (about 80 grams)
- 8 slices cooked ham
- 100 grams cream cheese (if desired)
Preparation steps
Peel, halve and slice the kohlrabi. Rinse and trim the savoy cabbage, remove the hard veins and cut the leaves into strips. Peel the onion and chop finely.
Heat 1 tablespoon sunflower oil in a pan and fry the onion in it until light golden brown. Add the kohlrabi and savoy cabbage and saute briefly. Season with salt, pepper and nutmeg, and pour in the vegetable broth. Cover the pan and simmer for about 15 minutes over low heat.
Rinse the turkey cutlets, pat dry and, if necessary, flatten. Season on both sides with salt and pepper. Top each cutlet with one slice of ham and roll up the cutlets. Secure with toothpicks and fry until golden brown for 4-5 minutes in the remaining sunflower oil in a hot, non-stick pan.
Stir the cream cheese into the vegetables, season to taste and transfer to plates.
Place the rolls on top and serve (remove the toothpicksfrom the rolls before serving).
