Savoy Cabbage Rolls Stuffed with Pumpkin
Savoy Cabbage Rolls Stuffed with Pumpkin - These aromatic rolls are worth trying!
Healthy, because
Even smarter
Nutritional values
The nutmeg pumpkin is closely related to the butternut squash and provides plenty of beta-carotene. This ensures healthy skin, strong hair, and good vision. It also contains almost 95 percent water and larger amounts of carbohydrates, calcium, iron, vitamin C, and B.
On the whole, the nutmeg pumpkin remains edible for up to half a year if stored cool and dry. When cut, the pumpkin can only be kept fresh for 3-4 days in the refrigerator. If you want to build up a stock: Blanch the diced pumpkin for 1-2 minutes in boiling salted water, drain, let it cool down, and freeze it.
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 1,424 mg | (36 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 7 mg |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- salt
- 1 pc Muscat de Provence squash (22 oz, or butternut squash)
- 18 ozs waxy potatoes
- 3 carrots
- 2 stalks marjoram
- 1 onion
- 2 ozs Bacon
- 1 Tbsp Canola oil
- peppers
- Nutmeg
- 14 ozs Vegetable broth
- 1 tsp cornstarch
- In addition
- Toothpick
Preparation steps
Rinse savoy cabbage leaves, cut out tough stalks and blanch for 3-4 minutes in boiling salted water. Drain and pat dry with paper towels.
Rinse and peel pumpkin, remove seeds and fibers and cut into small cubes. Peel and rinse potatoes, cut into cubes and cook with pumpkin in boiling salted water for about 5 minutes. Drain.
Peel carrots and cut into slices. Rinse marjoram, shake dry and chop leaves. Peel onion and chop finely. Finely dice bacon.
Heat oil in a pan. Saute onion, carrots and bacon until golden brown on medium heat. Add pumpkin and potatoes. Remove from heat, add marjoram and season with salt, pepper and freshly grated nutmeg.
Lay cabbage leaves on work surface. Fill each leave with 1-2 tablespoons of vegetable mixture, roll up and secure with toothpicks.
Spread remaining vegetable mixture in the baking dish and top with rolls. Add broth and bake in a preheated oven at 325°F for about 25 minutes.
Remove rolls from the oven. Mix cornstarch with cold water and add to the sauce, whisk until it thickens. Arrange sauce and rolls on plates and serve.
