Cabbage Rolls with Horseradish Beet Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.3 g | (71 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 378.4 μg | (631 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,814 mg | (45 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the cabbage rolls
- 200 grams Lentils
- 3 bay leaves
- 1 Green cabbage
- 1 onion
- 150 grams carrots
- 2 Tbsps olive oil
- 1 pinch ground Caraway
- salt
- peppers
- 300 milliliters Broth
- 2 Tbsps sunflower oil
- For the sauce
- 3 Red Beets
- 4 Tbsps Horseradish
- 50 milliliters Whipped cream
Preparation steps
Preheat the oven to 100°C (approximately 225°F).
For the cabbage rolls, cook lentils in boiling water with the bay leaves until al dente. Blanch the cabbage leaves for 2 minutes in boiling water, then immediately rinse with ice-cold water. Peel the onion and chop finely. Peel the carrot and cut into small cubes. Saute onion and carrot in oil for 5 minutes. Stir in the lentils and season with cumin, salt and pepper.
Divide lentil mixture among the cabbage leaves, roll up and tie with kitchen twine. Place cabbage rolls in a pan. Add the broth and cook for 30 minutes over low heat. Drain and reserve the broth. Fry the cabbage rolls in hot sunflower oil. Keep warm in the oven. Meanwhile, for the sauce, peel and finely dice the beets. Cook in reserved broth until tender. Puree with 1 tablespoon of the horseradish. Spoon the sauce on the plates and place the rolls on top. Garnish with the remaining horseradish and cream.
