Savoy Cabbage and Mushroom Parcels

0
Average: 0 (0 votes)
(0 votes)
Savoy Cabbage and Mushroom Parcels
share Share
print
bookmark_border Copy URL
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
1072
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,072 cal.(51 %)
Protein94 g(96 %)
Fat11 g(9 %)
Carbohydrates136 g(91 %)
Sugar added0 g(0 %)
Roughage90 g(300 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E76.1 mg(634 %)
Vitamin K21.8 μg(36 %)
Vitamin B₁2 mg(200 %)
Vitamin B₂2.3 mg(209 %)
Niacin32.2 mg(268 %)
Vitamin B₆5 mg(357 %)
Folate953 μg(318 %)
Pantothenic acid8.4 mg(140 %)
Biotin20.5 μg(46 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1,521 mg(1,601 %)
Potassium7,776 mg(194 %)
Calcium2,035 mg(204 %)
Magnesium421 mg(140 %)
Iron19.3 mg(129 %)
Iodine92 μg(46 %)
Zinc14.3 mg(179 %)
Saturated fatty acids1.7 g
Uric acid1,222 mg
Cholesterol0 mg
Complete sugar95 g

Ingredients

for
4
Ingredients
200 grams Rice
salt
12 Savoy cabbage
200 grams button Mushroom
1 bunch scallions
5 Tomatoes
200 grams Sprout
3 Tbsps sherry
4 Tbsps soy sauce
freshly ground peppers
Bakers twine
300 milliliters Vegetable broth
How healthy are the main ingredients?
soy saucesaltSavoy cabbageTomato

Preparation steps

1.

Cook the rice according to package directions in salted water, strain and drain well. Set rice aside and keep warm.

2.

Rinse cabbage leaves, blanch in salted water for about 1 minute, rinse and drain. Cut the midrib of the cooled cabbage leaves so leaves lay flat. Clean the mushrooms and cut into small cubes. Trim the scallions, rinse and cut into thin rings. Rinse the tomatoes, cut crosswise, dip in boiling water, peel, cut in half, remove seeds and finely chop. Rinse the sprouts with cold water and drain.

3.

Mix the vegetables with sprouts and cooked rice. Mix everything with the sherry and soy sauce, and season with a little freshly ground pepper until piquant. Spread out the cabbage leaves. Place the rice mixture onto the cabbage leaves, smooth and roll everything into small packets, turning in the sides. Tie the packets firmly with kitchen twine. Heat the vegetable stock in a wok for cooking. Steam the parcels covered over low heat about 30 minutes.

4.

Take out the steamed cabbage and mushroom parcels and remove the kitchen string carefully. Serve savoy and mushroom parcels with a sweet and hot chile sauce.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners