Fruits & Veggies Monday/Red cabbage roulade with pear and rice-bean-filling

I wish you all a nice Monday and a good start to the new week!

Red cabbage season is in autumn and winter. This vegetable has it all. Vitamin C and vitamin K make the herb a healthy food. Interesting for figure-conscious people: there is fiber in red cabbage.

For many, red cabbage is just delicious. This is probably due to the sweet note. The herb is also rich in vitamins, filling and protects against harmful substances.

Red cabbage is an excellent source of vitamin C - and an even better source of vitamin K. Already 200 grams of red cabbage contain up to 400 percent of the recommended daily requirement of vitamin K, which is good for blood clotting, for example. In addition, the cabbage - depending on the preparation also known as red cabbage - contains secondary plant substances such as anthocyanins and fiber. It keeps you full for a long time and stimulates digestion. In addition to the anthocyanins, red cabbage contains other phytochemicals such as bioflavonoids, chlorophyll, indoles and phenols. They are designed to protect the body from harmful substances.

Because red cabbage has a sweet taste, it goes perfectly with fruits such as apples or prunes. Adding vinegar and lemon juice to the preparation increases the color. When buying, you should make sure that the leaves are fresh and crisp - and without discoloration.

ingredients

• 1 small head of red cabbage
• 50 ml red wine vinegar
• 150 g crème fraiche vegan
• 100 g of black beans cooked
• 1 cup of cooked rice

• 250 ml vegetable broth
• 2 ripe pears
• some granulated sugar
• 200 g cranberries
• salt
• pepper from the grinder

• some oil for the baking dish
• Aluminum foil to cover

preparation

Remove 16 large leaves from the red cabbage head and then cut out the stalk.

Boil a liter of water with vinegar and a little salt and blanch the cabbage leaves in it for about 5 minutes. Remove and then quench in ice water.

Slightly plate the red cabbage leaves with a rolling pin. Cut the remaining cabbage very finely.

Fry the chopped cabbage in 2 tablespoons of oil, deglaze with a little water and red wine vinegar and let it boil for 10 minutes until the water has evaporated.

Mix the steamed cabbage, rice and black beans. Add crème fraiche vegan and season well with salt and pepper.

Preheat the oven to 160 ° C (top / bottom heat). Drain the herb leaves on kitchen paper.

Always place 2 cabbage leaves on top of each other and place 3-4 tablespoons of the fullness on each. Roll up the leaves and place in a small, oil-coated baking dish. Pour vegetable stock over it, cover the baking dish with aluminum foil and cook in the preheated oven for about 40 minutes.

Roll the pear slices in sugar and caramelise light brown in a pan on a high setting.

Put the roulades on a plate and top it with pear slices and serve with the cranberries.

I am delighted to be back in this great competition from @lenasveganliving today, hosted by @plantstoplanks. Thank you for this wonderful idea fruitsandveggiesmonday!