Savoy Cabbage Wraps with Beets
Savoy cabbage wraps with beets - These colorful rolls are super flavorful and perfect for those on a low carb diet.
Healthy, because
Even smarter
Nutritional values
Savoy cabbage contains bone-strengthening calcium and blood-forming folic acid, beet scores with lots of iron. Sheep's cheese provides plenty of protein and calcium.
Outside of savoy cabbage season, the rolls also taste great with lettuce.
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 8 medium size savoy cabbage leaves
- salt
- 7 ozs beets (vacuum packed; 2 cooked and peeled )
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- peppers
- ¼ tsp cayenne pepper
- 1 yellow Bell pepper
- 1 orange Bell pepper
- 1 garlic clove
- 7 ozs Feta
Preparation steps
Wash and clean savoy cabbage leaves and blanch in boiling salted water for 3-4 minutes, rinse with cold water, remove and pat dry. Flatten or cut out the thick leaf veins. Spread leaves out on work surface.
Cut beets into fine sticks. Heat 1 tablespoon oil in a frying pan. Sauté beet in it over medium heat for about 5 minutes. Season with lemon juice, salt, pepper and cayenne pepper.
Halve peppers, remove seeds, wash and cut lengthwise into strips. Peel and finely chop the garlic.
Heat 1 tablespoon oil in a wide frying pan. Sauté peppers and garlic in it over medium heat for about 3-4 minutes, stirring repeatedly. Season with salt and pepper.
Cut feta cheese into small pieces. Spread the peppers, beet and cheese on the savoy cabbage leaves. Gently fold in the opposite sides of the savoy cabbage leaves and roll up the whole thing into roulades and fix with wooden sticks if desired.
