Savoy Cabbage Rolls with Vegetables
Savoy cabbage rolls with vegetables - Concentrated plant power in packet format
Healthy, because
Even smarter
Nutritional values
In addition to digestive fiber, pumpkin has a generous portion of potassium for a balanced acid-base balance - and is therefore rightly considered a healthy vegetable.
Want a side dish? How about our quick pita breads - the aromatic pastry from the pan is ready in just 20 minutes.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 22 ozs Pumpkin (or butternut squash)
- salt
- peppers
- 4 Tbsps olive oil
- 1 shallot
- 1 garlic clove
- 1 ¾ ozs Celery root
- 3 ½ ozs Red lentils
- 14 ozs Vegetable broth
- 1 ¾ ozs walnut kernels
- 1 pinch Cumin
- 20 ozs Savoy cabbage (8 large sheets)
- 1 parsley
- 1 pinch allspice
- 1 pinch cayenne pepper
- 2 Tbsps lemon juice
Preparation steps
Clean the pumpkin, wash it, cut it in half, remove the seeds and fibers and chop the flesh. Mix 7 ounces of it with salt, pepper, and 2 tablespoons of olive oil on a baking tray covered with baking paper and cook in a preheated oven at 175 °C / 340˚ F for 25 minutes.
Meanwhile, for the roulades, peel and finely dice shallot, garlic and celery. Place in a saucepan with remaining pumpkin, 1 tablespoon oil and lentils and sauté over medium heat for 3 minutes. Add broth, bring to a boil and simmer over low heat for about 15 minutes. Meanwhile, toast walnuts in a pan without fat for 2-3 minutes over medium heat until fragrant. Let cool briefly and chop. Season lentil vegetables with salt, pepper and cumin, mash everything coarsely and mix in walnuts.
Clean savoy cabbage, pluck off leaves, remove thick leaf veins, wash and blanch in boiling salted water for about 2 minutes. Drain, rinse with cold water and pat dry. Stuff with the lentil vegetable mixture, wrap and tie with twine. Steam in a pot with steamer insert for 6-7 minutes at low heat.
Meanwhile, wash parsley, shake dry and finely chop the leaves. Finely puree pumpkin with remaining oil, allspice, cayenne pepper and lemon juice, season with salt, pour into a small bowl and sprinkle with parsley.
Serve savoy cabbage rolls with vegetables together with the pumpkin dip.
