Savoy Cabbage Rolls with Creamy Carrot Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 102 mg | (107 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 27.1 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 sm head Savoy cabbage (1 kg)
- 1 Tbsp Caper
- 400 grams cream cheese
- 2 Tbsps Fresh herbs (chopped, such as dill, chives, parsley)
- 1 tsp Lemon peel
- salt
- freshly ground peppers
- 1 Tbsp Hazelnuts
- 1 egg
- 500 milliliters Vegetable broth
- 1 carrot
- 150 grams Crème fraiche
- parsley (for garnish)
Preparation steps
Remove the outer hard leaves from the savoy cabbage and cut out 8 tender leaves from the stalk. Blanch the savoy cabbage leaves shortly in the cooking water, take out, rinse with cold water and tap the ribs flat.
Chop the capers and mix with cream cheese, herbs, lemon zest,hazelnuts and egg, and season with salt and pepper.
Spread the caper mixture over the blanched savoy cabbage leaves. Fold the leaves and roll up from the sides. Tie the rolls with kitchen string, if necessary. Place the rolls in a wide pot, pour in the vegetable broth, bring to a boil and simmer for about 25 minutes, turning once.
Peel the carrots, cut into fine juliennes and add to the rolls during the last 8 minutes.
Remove the rolls from the broth and keep warm. Stir ceme fraiche into the broth and let simmer a bit. Serve the rolls with the sauce sprinkled with parsley leaves. Serve as desired with potatoes.
