Savoy Cabbage Parcels with Yogurt and Raisins
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,464 cal. | (70 %) | ||
| Protein | 108 g | (110 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 152 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 90.4 g | (301 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 79.3 mg | (661 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 33.6 mg | (280 %) | ||
| Vitamin B₆ | 4.9 mg | (350 %) | ||
| Folate | 925 μg | (308 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 1,483 mg | (1,561 %) | ||
| Potassium | 7,793 mg | (195 %) | ||
| Calcium | 2,242 mg | (224 %) | ||
| Magnesium | 494 mg | (165 %) | ||
| Iron | 20 mg | (133 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 15.3 mg | (191 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 1,233 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 111 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 l Vegetable broth
- 120 grams Spelt berries
- 120 grams Brown rice
- 12 large, trimmed Savoy cabbage
- 100 grams raisins
- 50 grams chopped almonds
- 200 grams Feta
- 1 sprig mint
- 100 grams cream cheese
- 400 grams Yogurt (0.1% fat)
- 1 tsp Garam Masala
Preparation steps
1.
Bring the broth to a boil, add the spelt and rice, reduce the heat and simmer for about 30-45 minutes, until al dente. Drain well. Blanch the cabbage leaves in boiling salted water for about 5 minutes, drain then rinse under cold water until cool.
2.
Combine the raisins, almonds, feta, cream cheese and garam masala, season with salt and pepper, spread over the cabbage leaves, top with the rice mixture and roll up into parcels, securing with cinnamon sticks. Keep warm in the oven at 100°C (approximately 210°F).
3.
Gently warm the yogurt in a small saucepan, add the chiffonade mint and some fennel seeds, if desired.
4.
Spread the yogurt over warm serving plates, arrange the parcels on top and serve garnished with raisins and star anise, if desired.
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