Vegetarian Cabbage Roulade
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
427
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.1 g | (100 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 25.4 mg | (212 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 319 μg | (106 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 500 mg | (526 %) | ||
| Potassium | 2,816 mg | (70 %) | ||
| Calcium | 688 mg | (69 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 430 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 large Savoy cabbage
- 600 grams button Mushroom (Or porcini mushrooms)
- 1 onion (diced)
- 250 grams Crème fraiche
- 300 milliliters Vegetable broth
- 2 Tbsps sauce thickener (mixed with a little broth)
- salt
- freshly ground peppers
Preparation steps
1.
Blanch cabbage leaves in boiling salted water for about 2 minutes. Rinse and pat dry.
2.
Clean mushrooms and chop coarsely. Stir in onion, salt and pepper to taste and half of creme fraiche. Divide mixture among cabbage leaves, tuck in sides and roll each up into a log. Place in a buttered casserole dish with the seam side down and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Add remaining creme fraiche, the broth and cornstarch slurry and continue to cook for about 20 minutes more. Season sauce with salt and pepper. Serve roulades with the sauce.
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