Savoury Cabbage Wraps
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 4 h.
Ready in
Calories:
529
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 529 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 237 mg | (24 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Savoy cabbage
- boiling water
- 5 cups water
- salt
- 1 cup Polenta (cornmeal)
- 1 cup Buckwheat flour
- ¼ cup butter
- ½ cup grated Cheese (of choice)
- freshly ground Black pepper
- 1 cup vegetable stock
Preparation steps
1.
Remove the leaves from the cabbage and blanch in a pan of boiling water for 1 minute. Drain well and set aside.
2.
Put the water and a pinch of salt into a large pan and whisk in the polenta and buckwheat flour in a thin stream. Bring to a boil, whisking constantly, then reduce the heat and simmer, stirring for 50-60 minutes until thick.
3.
Remove from the heat and stir in the butter and cheese. Season to taste with salt and pepper. Pour into a baking tin or dish and leave until cool and thick.
4.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a large baking dish.
5.
Place a spoonful of the polenta mixture on a cabbage leaf and fold the cabbage leaf over to partly enlose the filling. Repeat with the remaining leaves and filling.
6.
Put into the baking dish and pour over the stock. Bake for about 40 minutes until the cabbage leaves are tender and beginning to brown
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