Stuffed Cabbage with Lentils, Quince and Chestnuts
Stuffed Cabbage with Lentils, Quince and Chestnuts - Pretty purple envelopes with savory fruit filling.
Healthy, because
Even smarter
Nutritional values
Red cabbage contains plenty of immune-strengthening vitamin C - which is not entirely uninteresting, especially in the cold season. Chestnuts score points with complex carbohydrates, high-quality protein and essential fatty acids. Lentils also provide a lot of vegetable protein and fibre.
If you like, you can also prepare the vegan roulades with other types of cabbage, such as white cabbage or savoy cabbage. Instead of quinces, apples or pears can be used.
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.1 g | (80 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 7.1 mg | (47 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0.1 mg |
Ingredients
- Ingredients
- 6 large Red cabbage leaf
- salt
- 2 Quince
- 9 ozs Red Lentils
- 14 ozs Chestnuts (cooked, vacuum packed)
- 4 sprigs thyme
- 2 onions
- peppers
- 2 Tbsps Canola oil
- 5 ozs Vegetable broth
- Ingredients
- Toothpick
Preparation steps
Rinse the cabbage leaves and trim the thick stalk so that it lies flush with the leaves. Blanch for 1-2 minutes in boiling salted water, remove, rinse under cold water and drain.
Rinse the quince, quarter and remove the seeds. Cut 1/2 quince into small cubes and the remaining in thin wedges.
Cook the lentils in boiling salted water for about 10 minutes then drain.
Meanwhile, chop 1/2 of the chestnuts. Rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions and chop finely.
Mix 1/2 of the onions with 1/2 of the lentils, the chopped chestnuts, quince cubes and thyme and season with salt and pepper. Spread over the cabbage leaves, roll up into parcels and secure with toothpicks.
Heat the oil in a frying pan. Sauté the cabbage parcels on all sides over medium heat, remove and set aside. Add the remaining quince and sauté. Add the remaining chestnuts, lentils and onions. Arrange the parcels over the vegetables, add the broth, season with salt and pepper, cover and simmer for about 25 minutes over medium heat.
Serve the parcels with the lentil and quince mixture on 4 warmed serving plates.
