Great for Weight Loss
Apple Sauerkraut
(1 vote)
(1 vote)
Apple Sauerkraut - A sweet and tart twist on the original
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
162
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 162 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.5 g | (32 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 308.5 μg | (514 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 head Green cabbage
- 14 ozs White vinegar
- 2 Tbsps salt
- 1 Tbsp sugar
- 1 tsp Juniper berries
- 4 fresh bay leaves
- 2 Apple
Preparation steps
1.
Cut cabbage into quarters, remove core and thinly slice. In a saucepan, bring vinegar, 400 ml (approximately 1 3/4 cup) water, salt, sugar, juniper, and bay leaves to a boil. Add cabbage and cook until al dente, 4-5 minutes. Rinse, quarter and remove cores from apples. Cut apples into thin slices.
2.
Add apples and bring to a boil. Using a slotted spoon, immediately transfer cabbage and apple mixture to prepared jars. Bring pan juices to a boil again and divide hot liquid over cabbage to cover. Seal jars, let cool and infuse in a dark, cool place, about 4 weeks.
