Vegetarian Cabbage Rolls
Vegetarian Cabbage Rolls - Cabbage rolls with a delicious, colorful filling
Healthy, because
Even smarter
Nutritional values
The whole family will enjoy the vegetarian roulades and each eater will benefit from them: for example, 70 percent of the daily requirement of vitamin C. This helps to boost the body's defences. It also helps us to better absorb the vegetable iron from the millet. This trace element is just with Vegatariern lack commodity therefore it is important to pay attention to a sufficient iron supply. Magnesium and calcium are found in 40 percent of the vegetarian cabbage rolls. The functioning of all muscles depends on their interaction.
The vegetarian roulades are also successful with savoy cabbage, which, like all types of cabbage, also contains plenty of vitamin C. However, its leaves only need 2-3 minutes, half as long, to be pre-cooked. The cabbage roulades can also be prepared vegan. To do this, replace the sheep's cheese and egg with 200 grams of a vegetable yoghurt alternative (for example soya).
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 346 μg | (577 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 18 g |
Ingredients
Kitchen utensils
Preparation steps
Rinse millet in a strainer and drain. Cut dried tomatoes into thin strips.
Put 400 ml (approximately 1 3/4 cups) vegetable stock in a pot. Add millet and tomatoes, bring to a boil, cover and simmer for about 10 minutes on low heat.
Remove 8 large, whole leaves from cabbage, rinse and set aside.
From the remaining cabbage weigh out 200 grams (approximately 7 ounces) (save remaining for another use). Rinse cabbage, cut into 1 cm (approximately 1/2-inch) squares and add to millet.
Cook covered for about 12 minutes at low heat. Season with salt, pepper and coriander and let cool.
Bring salted water to a boil in a large pot. Boil the 8 cabbage leaves for 5 minutes.
Rinse cabbage leaves in cold water and drain well.
Peel, halve and slice onions into strips.
Drain feta cheese and cut into small cubes.
Combine egg with the cooled millet mixture. Stir in cheese. Season with salt, pepper and coriander.
Dry cabbage leaves with paper towels, lay flat and cut out the thick leaf veins. Place 2 cabbage leaves slightly overlapping each other on the work surface. Place a portion of the millet mixture on leaves.
Turn the long sides of cabbage leaves towards the center, then roll up the leaves over the filling and fasten with toothpicks.
Heat oil in a large pot and brown the rolls. Add onions and sauté briefly. Add remaining broth and simmer covered, 20-25 minutes over medium heat.
Meanwhile, rinse parsley, shake dry pluck leaves and chop coarsely.
Add 3/4 of the chopped parsley to the onions, bring to a boil and season with salt and pepper. Place cabbage rolls on plates topped with sauce and sprinkle with remaining chopped parsley.
