Stuffed Cabbage Leaves
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 482 kcal | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 34.8 g | (30 %) | ||
| Carbohydrates | 24 g | (16 %) |
Ingredients
- For the rolls
- 1 Savoy cabbage
- salt
- 100 grams Spelt berries
- red Bell pepper
- yellow Bell pepper
- green Bell pepper
- 1 onion
- 20 grams Cashews
- 1 bunch parsley
- 4 Tbsps vegetable oil
- 1 tsp Pastry flour
- 8 Tbsps milk
- 250 grams Quark
- 125 grams Crème fraiche
- 1 egg yolk
- 50 grams grated Gouda
- freshly ground pepper
- 400 milliliters Instant vegetable broth
- For the vegetables
- 1 bunch scallions
- 100 grams button Mushroom
- 50 grams soybean sprout
- 2 Tbsps vegetable oil
- 30 grams Cashews
- salt
- Chinese 5 spice powder
Preparation steps
For the rolls: Remove 8 large leaves from cabbage. Boil leaves boiling salted water for 2-3 minutes, then remove, drain, rinse with cold water and pat dry between paper towels.
Boil spelt berries in salt water and drain. Rinse, quarter, remove seeds and ribs and dice peppers. Peel and dice onion. Chop cashews. Rinse parsley, shake dry and mince. Heat 2 tablespoons oil in a pan. Add onions, peppers and cashews. Dust with flour and sweat briefly. Deglaze with milk and bring to a boil, stirring constantly. Remove from heat and put in a bowl. Add quark, crème fraîche and egg yolks. Add gouda and parsley, then season with salt and pepper.
Spread cabbage leaves on a work surface. Add some filling and roll up the cabbage leaves. Secure with wooden skewers. Heat remaining oil in a casserole dish and cook rolls. Add vegetable stock, cover and cook for 45 minutes.
For the vegetables: Rinse and slice scallions. Rinse and slice mushrooms. Rinse bean sprouts. Heat oil in a pan. Add cashews, spring onions and mushrooms. Season with salt and spices.
Remove rolls from pan and serve with vegetables.
