Vegetarian Cabbage Rolls
(Percentage of daily recommendation)
|Calorie||338 kcal||(16 %)|
|Protein||12 g||(12 %)|
|Fat||23 g||(20 %)|
|Carbohydrates||18 g||(12 %)|
|Sugar added||0 g||(0 %)|
|Roughage||7 g||(23 %)|
|Vitamin A||0.9 mg||(113 %)|
|Vitamin D||0.5 μg||(3 %)|
|Vitamin E||3.7 mg||(31 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||3 mg||(25 %)|
|Vitamin B₆||0.4 mg||(29 %)|
|Folate||70 μg||(23 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||9.8 μg||(22 %)|
|Vitamin B₁₂||0.5 μg||(17 %)|
|Vitamin C||22 mg||(23 %)|
|Potassium||399 mg||(10 %)|
|Calcium||244 mg||(24 %)|
|Magnesium||66 mg||(22 %)|
|Iron||3.4 mg||(23 %)|
|Iodine||17 μg||(9 %)|
|Zinc||2 mg||(25 %)|
|Saturated fatty acids||5 g|
|Uric acid||83 mg|
Peel onions and chop finely.
In a large pan, sauté onions in 1 1/2 tablespoons olive oil. Add spelt flour and fry briefly.
Add 250 ml (approximately 1 cup) of broth; bring to a boil. Cover and simmer on low heat for 25 minutes. Remove from pot and let cool slightly.
While mixture simmers, chop walnuts. Wash thyme and parsley, shake dry, pluck off leaves and chop finely. Grate Parmesan.
Mix walnuts, herbs, egg and Parmesan in with the mixture. Season with salt and pepper.
Blanch Savoy cabbage leaves in boiling salted water for 3 minutes, then remove, rinse with cold water, drain and pat dry with paper towels.
Wash and peel carrots, then cut into thin strips (julienne-style). Wash, clean and cut leeks into rings.
Lay Savoy cabbage leaves flat and cut the thick midribs out in wedges.
Evenly distribute mixture on the leaves. Fold in sides and roll carefully and tightly so that the filling does not fall out. Tie with kitchen string or secure with chopsticks.
Heat the remaining olive oil in a roasting pan. Fry the roulades on all sides and remove from pan.
Sauté carrots and leeks in roasting pan. Add curry and remaining broth.
Return rolls to roasting pan on top of vegetables. Cook, covered, over medium heat for 30 minutes.
Remove roulades and keep warm. Bring the sauce to a boil with vegetables. Add soy cream and cook for 4-5 minutes. Season with salt and pepper. Set rolls in the sauce and serve immediately.