Vegetarian Cabbage Rolls and Mashed Potatoes
Vegetarian cabbage rolls and mashed potatoes - Meatless alternative to Haussmann's classic
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 179.9 μg | (300 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 100 grams Spelt
- salt
- 800 grams starchy potatoes
- 10 grams dried Porcini mushroom
- 8 lg leaves Green cabbage
- 1 garlic clove
- 1 small onion
- 70 grams Feta
- 50 grams Hazelnuts
- parsley
- 4 sprigs thyme
- 1 generous pinch plucked rosemary
- 1 egg
- peppers
- 200 milliliters Vegetable broth (hot)
- 70 grams Crème fraiche
- 125 milliliters milk (1.5% fat)
- 1 Tbsp Cultured butter
- Nutmeg
Preparation steps
Soak spelt overnight in plenty of water. Boil in salted soaking water for 20 minutes, remove from heat and allow to swell an additional 40 minutes.
Meanwhile peel and chop potatoes and coarsely chop mushrooms. Cook both in boiling salted water for 20-30 minutes.
Blanch cabbage leaves, rinse and drain. Peel garlic and onion and finely chop. Crumble feta. Chop nuts finely and toast in a dry frying pan. Rinse the parsley and thyme, shake dry and pluck leaves.
Drain spelt. Mix with feta cheese, rosemary, parsley, onion, garlic, egg and hazelnuts, then season with salt and pepper. Spread filling on the cabbage leaves, turn in sides, roll and tie with kitchen twine.
Place thyme and rolls in a baking dish. Pour in broth. Bake in preheated oven at 180°C (approximately 350°F; convection oven 160°C, approximately 325°F, gas mark 2-3) and cook about 25 minutes. Stir in creme fraiche, season to taste and cook 5 minutes further.
Meanwhile heat milk in a saucepan. Drain potatoes, add with milk in a saucepan, mash and stir in butter. Season with salt, pepper and freshly grated nutmeg. Serve on plates with the rolls.
