Red Cabbage Rolls with Millet Filling
Red cabbage rolls with millet filling - Colorful and healthy: The colorful rolls not only look and taste great, but also score with plenty of vital substances.
Healthy, because
Even smarter
Nutritional values
Millet is rich in vegetable protein and iron.
Outside the cabbage season, you can also prepare the rolls with chard.
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 382 mg | (10 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Tbsp almonds
- 3 shallots
- ¾ oz ginger (1 piece)
- 1 Tbsp sesame oil
- ½ tsp Ground cinnamon
- 1 tsp Garam Masala
- ½ tsp ground Turmeric
- 9 ozs Millet
- 1 ½ ozs golden raisin
- 24 ozs Vegetable broth
- 8 large Red cabbage leaf
- salt
- 2 pkgs Fruit tea
Kitchen utensils
Preparation steps
Coarsely chop almonds. Peel and finely chop shallots and ginger. Heat oil in a saucepan and sauté shallots and ginger over medium heat. Add almonds, cinnamon, garam masala and turmeric and fry for 2-3 minutes. Add millet and raisins. Pour in broth, bring to a boil once and simmer over low heat for about 20 minutes.
Meanwhile, blanch red cabbage leaves in boiling salted water for 1-2 minutes, remove, rinse with cold water and cut hard leaf veins flat.
Pour 10 ounces of boiling water over the tea bag and let it brew for about 5 minutes.
Spread millet mixture on leaves, fold in, roll up into parcels and fix with kitchen twine. Place the rolls in a baking dish and pour in the tea.
Cook the rolls in a preheated oven at 180 °C / 350 ˚F for about 20 minutes.
