Soul Food

Savoy Cabbage Rolls Stuffed with Pumpkin

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Savoy Cabbage Rolls Stuffed with Pumpkin

Savoy Cabbage Rolls Stuffed with Pumpkin - These aromatic rolls are worth trying!

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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
276
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie276 kcal(13 %)
Protein8 g(8 %)
Fat13 g(11 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A1.4 mg(175 %)
Vitamin D0 μg(0 %)
Vitamin E3.9 mg(33 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.6 mg(43 %)
Folate101 μg(34 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C70 mg(74 %)
Potassium1,424 mg(36 %)
Calcium110 mg(11 %)
Magnesium56 mg(19 %)
Iron3 mg(20 %)
Iodine10 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids4.6 g
Uric acid83 mg
Cholesterol7 mg

Ingredients

for
4
Ingredients
8 large Savoy cabbage
salt
1 piece Muscat de Provence squash (22 oz, or butternut squash)
18 ounces waxy potatoes
3 carrots
2 stalks marjoram
1 onion
2 ounces Bacon
1 tablespoon Canola oil
peppers
Nutmeg
14 ounces Vegetable broth
1 teaspoon cornstarch
In addition
Toothpick
How healthy are the main ingredients?
potatoSavoy cabbagesaltcarrotmarjoramonion

Preparation steps

1.

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.

2.

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. 

3.

Peel carrots and cut into slices. Rinse marjoram, shake dry and chop leaves. Peel onion and chop finely. Finely dice bacon.

4.

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.

5.

Lay cabbage leaves on work surface. Fill each leave with 1-2 tablespoons  of vegetable mixture, roll up and secure with toothpicks.

6.

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.

7.

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.