Napa Cabbage Roulade Filled with Spelt and Vegetables
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
344
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 186.1 μg | (310 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 grams Spelt flour
- 100 milliliters water
- 2 red and green Bell pepper
- 1 onion
- 1 Napa cabbage
- 100 grams grated Cheese
- 2 Tbsps chopped parsley
- 150 grams Crème fraiche
- 1 egg
- salt
- freshly ground peppers
Preparation steps
1.
Bring the spelt and water to a boil in a pot and cook for 6 minutes.
2.
Rinse the peppers, cut in half, remove the seeds and ribs and dice finely.
3.
Peel the onion and chop finely. Add the peppers and onions to the spelt and cook for another 5 minutes.
4.
Remove 8 large, nice-looking leaves from the cabbage and blanch for about 2 minutes in boiling salted water. Mix the cheese, parsley, crème fraîche and egg with the spelt and season with salt and pepper. Spoon some of the filling onto the cabbage leaves and roll up tightly. Arrange the roulades on a steamer over boiling water, cover and steam for about 10 minutes.
5.
Remove the roulades from the steamer, arrange on warm plates and serve immediately.
