Hello dear steemians 😊
When the autumn fog in front of the window becomes too dense, it's time for a vitamin-rich lunch - today there were delicious cabbage rolls stuffed with a tasty lentil filling on an aromatic tomato sauce and a side dish of cabbage sprouts and crispy fried potatoes.
The cabbage - there are many varieties of it and in each of its leaves hides a lot of power! They give your body a great deal of vitamin C and folic acid and you much life energy, especially if it has grown on a healthy soil by the power of the sun and the earth.
Belugal lenses are extremely healthy. With a lot of protein and carbohydrates they are a good nutrient supplier. At the same time, they produce only 1.4g of fat per 100g. For those who want to eat a balanced diet, it is worthwhile to regularly put beluga lentils on the menu.
Belugal lenses are also said to have a positive effect on our brain and nerves with a high level of B vitamins.
Ingredients for 4 persons
- 8 large kale leaves
- 8 Roulade skewers
For the filling:
- 150 g beluga lentils
- 100g Couscous
- 200 ml vegetable broth
- 4 carrots
- Salt, pepper
- 2 small chili peppers
and herbs of your choice, I used parsley, lemon balm, thyme and sage, everything my garden has to offer.
Parsley is a true marvel of vitamins and minerals. Vitamin C, B and potassium make parsley almost a miracle herb.
The refreshing, sweet and lemony taste of lemon balm has an immense amount of essential oils. In addition to its medicinal importance, where the melissa in the form of tea, bath extracts and melissa spirit has made a name, it is also excellent as a kitchen herb.
Thyme tastes very strong in the fresh state, spicy but also typically smoky. The special thing about thyme is its extremely high iron content. Today it is already grown in many parts of Europe. The thyme is native to the eastern Mediterranean region.
Not only the Italians love basil over everything. In this country, too, one has now come to the ingenious, fine taste of this herb. Basil gives many dishes almost holiday flair by the Mediterranean flavor. For sensitive to the stomach is basil downright a real kitchen medicine. The active ingredients of basil work against abdominal cramps.
Many good reasons why you should use plenty of herbs.
Ingredients for the sauce:
- 2 red onions
- 4 cloves of garlic
- 1 sprig of Rosemary
- 500 g of tomato pieces
- 200 ml of passed Tomatoes
- 200 ml vegetable broth
Side dish
300 g Brussels sprouts
1 kg of potatoes
Preparation filling
Wash lentils and soak in cold water for at least 4 hours or overnight. Then cook the lentils until they are soft. Drain the cooking water and set the lentils aside.
Add the couscous to the boiling vegetable stock and let it swell for 10-15 minutes.
Cut the carrots into thin slices and cook them also soft.
Chop the herbs and chili small.
Put the lentils, couscous, carrots, herbs and chili in a bowl, season with salt and pepper and mix everything together.
Preparation side dishes
From Brussels sprouts, remove the outer, unsightly leaves and cook the Brussels sprouts soft.
Peel, wash and halve the potatoes, (you can also use small potatoes that you do not need to cut in half). Salt the potatoes and place them on a baking sheet lined with baking paper.
Preparing cabbage
Remove 8 large leaves from the cabbage and cook them in salted water for 8-10 minutes. Then drain the cooking water, rinse the cabbage leaves with cold water and drain on a paper towel.
Remove the thick end of the middle rib in a wedge shape with a knife.
Lay cabbage leaves on the work surface. Add 2-3 tablespoons of lentil filling, wrap the pages and roll them up tightly.
Fix with a skewer or kitchen yarn.
Preparation Sauce
Peel the onion and garlic, remove the needles from the sprigs of rosemary and chop everything roughly.
Heat 1 tablespoon of oil in a pan, fry the onion, garlic and rosemary for 2 minutes.
Tomato pieces, passed tomatoes and the vegetable broth add and bring to a boil. Season with salt and pepper.
Put the tomato sauce in a casserole dish, place the cabbage rolls in the sauce and cook with the potatoes in a preheated oven at 180 ° C for 30-40 minutes.