Stuffed Cabbage Leaves

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Stuffed Cabbage Leaves
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
482
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories482 kcal(23 %)
Protein18 g(18 %)
Fat34.8 g(30 %)
Carbohydrates24 g(16 %)

Ingredients

for
4
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
How healthy are the main ingredients?
GoudaCashewCashewparsleySavoy cabbagesalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

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