Savoy cabbage rolls with Hokkaido and quinoa on tomato ragou

Savoy cabbage rolls with Hokkaido and quinoa in tomato ragout are healthy, can be easily prepared in advance and also taste great.

Portion size: The quantity is sufficient for 4 people or 2 roulades per portion - you need 2 large outer leaves per roulade.

Nutrient profile: According to GDA guidelines, one portion covers far more than the average daily requirement of vitamin C. Vitamin K and folic acid are 100% covered. The ratio of omega-6 to omega-3 fatty acids is 5:1, which is within the maximum recommended range. You can find more information at: Vegans often eat unhealthily. Avoidable nutritional errors.

Savoy cabbage: Savoy cabbage is in season almost all year round. When buying it, make sure that the curly leaves are deep green and have no yellowish spots. Savoy cabbage is rich in vitamins and minerals, especially when eaten raw.

Quinoa: Quinoa is not a grain. The small Inca grain is a goosefoot plant and belongs to the same plant family as beetroot and spinach. Its vitamin content and nutritional value is roughly comparable to that of rice. However, the protein content is higher and quinoa contains a larger amount of polyunsaturated fatty acids (but fewer carbohydrates). Quinoa contains significantly more minerals and about twice as much iron and 50 percent more vitamin E than wheat.

Hokkaido pumpkin: Unlike most other pumpkins, the skin of the Hokkaido pumpkin is eaten. The flesh has a stable consistency, is low in fiber and has a slightly nutty flavor. It owes its orange color to the high amount of beta-carotene it contains, which our body can convert into vitamin A. It also contains large amounts of vitamins B₁, B₂ and B₆, vitamins C and E as well as folic acid, magnesium, iron and phosphorus.

Sweet peppers: Most varieties of peppers change color from green to red, yellow or orange during the ripening process, depending on the carotenoids present. This is because chlorophyll, the green leaf pigment that is crucial for photosynthesis, decreases while the colored carotenoid pigments appear. Green peppers therefore often have a more pronounced flavor than ripe red and yellow peppers, although the latter tend to taste a little sweeter.

Walnuts: In addition to preparing and refining various dishes and desserts, walnuts are also used to make walnut oil. Of all known nuts, walnuts have the highest proportion of alpha-linolenic acid (ALA). They also have health benefits thanks to their high levels of tocopherols (forms of vitamin E) and many trace elements.

Using the leftover savoy cabbage: You can use the remaining savoy cabbage for another dish, such as baked savoy cabbage with spelt grains.

Prepare in advance: Since the roulades are steamed at the end, they can be prepared a few hours before the meal.

Reduce salt and oil: We have consciously reduced salt and left out oil for health reasons. You can find more information on this topic in the book we describe in detail: "Salt Sugar Fat" by Michael Moss.

Roulade: The word "roulade" originally comes from the French-speaking area and is derived from "rouler" (i.e. "to roll"). In gastronomy, this is used to describe filled rolls made up of slices of meat, fish or, as in this recipe, cabbage leaves, which are braised in a stock or a suitable sauce. The names for roulades vary depending on the region. For example, the term "Fleischvogel" is common in the south of the German-speaking area when referring to meat roulades, and those made from cabbage leaves are called "Wickel".