Vegetarian Roulade with Couscous Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 904 cal. | (43 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 61.9 g | (206 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 54 mg | (450 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 3.3 mg | (236 %) | ||
| Folate | 626 μg | (209 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 994 mg | (1,046 %) | ||
| Potassium | 5,214 mg | (130 %) | ||
| Calcium | 1,397 mg | (140 %) | ||
| Magnesium | 311 mg | (104 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 798 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 63 g |
Ingredients
- Ingredients
- 8 large Savoy cabbage
- salt
- 200 grams instant Couscous
- 400 milliliters Vegetable broth
- 2 carrots
- 1 garlic clove
- 2 Tbsps almonds (flakes)
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- 2 eggs
- 2 Tbsps grated Parmesan
- freshly ground peppers
Preparation steps
Blanch the cabbage for about 2 minutes in boiling salted water. Remove the leaves with a slotted spoon, drain and place them on a kitchen towel. Cut out any thick veins so that the leaves lay flat.
For the filling, pour the couscous into 400 ml (approximately 1 1/2 cup of boiling broth and let soak for about 10 minutes. Peel the carrot and cut into thin slices. Peel the garlic and chop finely. Sauté with the carrots and the almonds in 1 tablespoon hot butter. Mix the parsley, eggs, and Parmesan into the couscous and season with salt and pepper.
Lay two cabbage leaves overlapping each other and put the filling in the center. Roll over the filling and secure with toothpicks. Sauté in the remaining hot butter on all sides. Deglaze with the remaining broth, cover and simmer for about 15 minutes until done.
Remove the toothpicks and serve with yoghurt dip.
