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Ingredients
Napa Cabbage Roulades with Turkey, Tofu and Pecans
- 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
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.
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.
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |