Fine Vegetable Cuisine

Savoy Cabbage Rolls with Vegetables

5
Average: 5 (2 votes)
(2 votes)
Savoy Cabbage Rolls with Vegetables

Savoy cabbage rolls with vegetables - Concentrated plant power in packet format

share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
266
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie266 kcal(13 %)
Protein8 g(8 %)
Fat19 g(16 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E7.6 mg(63 %)
Vitamin K21.9 μg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.4 mg(29 %)
Folate65 μg(22 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.4 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium652 mg(16 %)
Calcium102 mg(10 %)
Magnesium49 mg(16 %)
Iron2.5 mg(17 %)
Iodine5 μg(3 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.4 g
Uric acid106 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
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
How healthy are the main ingredients?
PumpkinSavoy cabbageolive oilsaltshallotgarlic clove

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Serve savoy cabbage rolls with vegetables together with the pumpkin dip.