Napa Cabbage Roulades with Turkey, Tofu and Pecans

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Napa Cabbage Roulades with Turkey, Tofu and Pecans
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Health Score:
95 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
439
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie439 cal.(21 %)
Protein20 g(20 %)
Fat35 g(30 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage9.4 g(31 %)
Vitamin A1.8 mg(225 %)
Vitamin D0 μg(0 %)
Vitamin E10.3 mg(86 %)
Vitamin K195.9 μg(327 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin11.3 mg(94 %)
Vitamin B₆0.7 mg(50 %)
Folate177 μg(59 %)
Pantothenic acid1.7 mg(28 %)
Biotin15.5 μg(34 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C61 mg(64 %)
Potassium997 mg(25 %)
Calcium188 mg(19 %)
Magnesium103 mg(34 %)
Iron3.5 mg(23 %)
Iodine8 μg(4 %)
Zinc3.6 mg(45 %)
Saturated fatty acids4 g
Uric acid150 mg
Cholesterol37 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
1 Napa cabbage
100 grams Tofu
1 onion
200 grams Turkey
4 Tbsps vegetable oil
4 carrots
100 grams Pecan
½ l Vegetable broth
½ bunch cilantro
salt
freshly ground peppers
How healthy are the main ingredients?
TurkeyTofuNapa cabbageonioncarrotsalt

Preparation steps

1.

Brush and rinse the napa cabbage, remove the outer leaves, separate 8 leaves, and blanch for 5 minutes in salted water. Remove, rinse with cold water, and pat dry on a tea towel. Knock the leaves flat. Rinse the carrots, peel, and cut into slices.

For the filling, peel the onion, chop finely and fry in a pan in 2 tablespoons oil. Rinse the turkey meat, pat dry, cut into thin slices. Add the turkey meat to the onion and fry. Add the carrots and simmer for 5 minutes, season with salt and pepper. 

2.

Rinse the cilantro, keep half of it aside, finely chop the rest. and mix with the meat. Cut the tofu into small pieces, coarsely chop the pecans, and mix half of the pecans with the tofu. Mix the tofu mixture into the meat mixture

Spread the filling over napa cabbage leaves and turn over the sides, like rolls, and tie with kitchen twine. Heat the remaining oil in a large roasting pan and fry the rolls around. Pour the broth and simmer covered for 30 minutes.

Garnish with the remaining coriander and pecans, and serve.