Roast Beef Rolls
Roast Beef Rolls - Easy and delicious flavors in a roll!
Healthy, because
Even smarter
Nutritional values
A lot of protein and few carbohydrates make the filled rolls an optimal, light dinner. They also provide the body with B vitamins and iron and are therefore good for nerves and oxygen supply.
If you prefer, you can also wrap the filling in equally low-fat slices of turkey or chicken breast cold cuts. And if you want more fibre, serve the rest of the Chinese cabbage - mixed with a little vinaigrette - as a raw vegetable salad.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 310 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 eggs
- 4 ozs pickled Pumpkin (from a jar)
- 3 sprigs cilantro
- 5 ozs Sour cream
- 1 small lemon
- salt
- peppers
- 5 ozs Napa cabbage
- 10 slices Roast beef (without fat, trimmed)
Kitchen utensils
Preparation steps
Pierce eggs, drop them into boiling water and boil until hard boiled, 8-9 minutes. Rinse in cold water, peel and chop.
Meanwhile, drain pumpkin in a sieve and coarsely chop. Rinse cilantro and shake dry. Pluck leaves and finely chop.
Mix sour cream with pumpkin and cilantro in a bowl. Rinse lemon, wipe dry, finely grate the peel and squeeze juice. Stir juice and zest into the sour cream. Season with salt and pepper and mix in the chopped eggs.
Trim cabbage, rinse and shake dry. Cut with a large knife into very thin strips. In a bowl, lightly salt cabbage and knead vigorously for 3-4 minutes.
Place slices of roast beef on the work surface, sprinkle with salt and pepper, and distribute 1-2 teaspoons pumpkin sour cream mixture on each slice.
Top each slice with some cabbage and wrap into a tight roll. Place on a plate. Garnish with remaining cabbage and serve.
