Savoy Cabbage Rolls Stuffed with Pumpkin and Sweet Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 882 cal. | (42 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 117 g | (78 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 67.5 g | (225 %) |
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 58.5 mg | (488 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 3.9 mg | (279 %) | ||
| Folate | 694 μg | (231 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,101 mg | (1,159 %) | ||
| Potassium | 6,117 mg | (153 %) | ||
| Calcium | 1,370 mg | (137 %) | ||
| Magnesium | 346 mg | (115 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 845 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 77 g |
Ingredients
- Ingredients
- 14 ozs Hokkaido pumpkin
- 14 ozs Sweet potato
- 8 large Savoy cabbage
- salt
- 4 ozs Quinoa
- 4 carrots
- 1 Red Bell pepper
- 1 onion
- 1 garlic clove
- 2 Tbsps Canola oil
- 2 sprigs oregano
- freshly ground peppers
- freshly grated Nutmeg
- 7 ozs Tomato juice
- 1 tsp cornstarch
Preparation steps
Cut pumpkin pulp (with skin) into small cubes. Peel sweet potatoes and cut into small cubes. Rinse and dry cabbage leaves, flatten hard veins. Blanch in boiling salted water for about 2 minutes, drain. Rinse in cold water and drain again. Blanch pumpkin and sweet potatoes in boiling salted water for about 2-4 minutes, remove with a slotted spoon, rinse and drain. Remove about 1 cup of cooking water and combine with rinsed quinoa. Simmer for about 10 minutes on low heat.
Peel carrots and cut into thin slices. Rinse and dry bell pepper, halve and remove seeds and ribs, cut into small pieces. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic until translucent. Add pumpkin, sweet potato and quinoa and remove from heat. Rinse oregano, shake dry, pluck off leaves and chop. Add to the vegetables. Season with salt, pepper and nutmeg.
Preheat the oven to 350°F.
Arrange two slightly overlapping cabbage leaves next to each other and place 1/4 of pumpkin mixture on top. Roll up and secure wtih a kitchen string. Make 3 more rolls in the same manner. Combine tomato juice with 3/4 cup of cooking water and cornstarch, whisk well. Pour into baking dish and add carrots and bell pepper. Top with rolls and bake in preheated oven at 325°F for about 40 minutes. Remove from oven and serve.
