Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls - Nutty grain filling appeals to fans of minced meat version
Healthy, because
Even smarter
Nutritional values
Parmesan, herbs, and heart-healthy walnuts make this vegetarian dish healthy and tasty. The cabbage provides zinc and chlorophyll, a natural plant dye which promotes blood formation, compensates for magnesium deficiency, and supports wound healing.
To fill up your stomach, serve a few boiled potatoes as a side dish with this dish.
(Percentage of daily recommendation)
| Calorie | 338 cal. | (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 | |||
| Cholesterol | 68 mg |
Ingredients
- Ingredients
- 2 onions
- 3 Tbsps olive oil
- 5 Tbsps Whole spelt seeds
- 16 ozs Vegetable broth
- 2 Tbsps Walnut
- 1 sprig thyme
- 1 stalk parsley
- 1 ½ ozs Parmesan
- 1 egg
- salt
- peppers
- 4 sheets Savoy cabbage (Large)
- 2 carrots
- 1 stalk Leeks
- 1 heaping Tbsp Curry powder
- 4 ozs Soy creamer
Kitchen utensils
Preparation steps
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 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.
