Savoy cabbage rolls filled with quinoa, cauliflower and waln

The savoy cabbage rolls filled with quinoa and a cream of cauliflower and walnuts taste light but are still filling.

Portion size: The specified amount is sufficient for 4 people or 2 roulades per portion.

Nutrient profile: According to GDA guidelines, one portion covers over 100% of the average daily requirement of vitamin K, vitamin C, selenium and folic acid. 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. Its vitamin content and nutritional value are roughly comparable to that of rice. However, it has a higher protein content 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.

Cauliflower: Cauliflower is one of the most easily digestible brassicas. The white cauliflower is the most popular of its kind, but it is also available in orange, purple and green. It has a high vitamin C content and is also rich in B and K vitamins. However, the cooking process means that cauliflower quickly loses many of its nutrients, with around 25% being lost after a 5-minute cooking process. In addition to eating it raw, gentler methods of preparation include steaming.

Brazil nut: The Brazil nut is often not raw, but blanched. In addition to a high protein and fat content, it also has a very high mineral content compared to other types of nuts. It contains large amounts of selenium, which is important for our body. By eating 1-2 Brazil nuts from Bolivia a day, the daily selenium requirement can easily be met. However, it also stores barium and natural radioactive substances, which is why you should not consume too many Brazil nuts.

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 our book, which we describe in detail: "Salt Sugar Fat" by Michael Moss.

Steaming versus cooking/baking: The advantage of steaming compared to cooking is that hardly any ingredients are lost and the flavor remains more intense. That's why we just steam the roulades at the end instead of baking or frying them again in the oven or pan.

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".