Braised Cabbage and Beef with Carrots and Potatoes
(2 votes)
(2 votes)
Health Score:
92 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
405
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 346.6 μg | (578 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 159 mg | (167 %) | ||
| Potassium | 1,596 mg | (40 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Green cabbage
- salt
- 2 carrots
- 4 medium-sized, waxy potatoes
- 2 onions
- 1 garlic clove
- 3 Tbsps vegetable oil
- 300 grams mixed Ground meat
- 1 l Beef broth
- peppers
- 1 bunch parsley
Preparation steps
1.
Remove cabbage outer leaves, cut out stalk, then cut cabbage into strips. Rinse strips and spin dry. Mix cabbage and 1 teaspoon salt and vigorously mash with a potato masher. Peel carrots and dice. Scrub, rinse and peel potatoes, then cut into pieces. Peel onions and garlic and dice.
2.
Heat oil in a large saucepan and fry ground meat until crumbly, then add onions and garlic and sauté until caramelized. Add cabbage, carrots and potatoes to pan and stir well. Deglaze pan with broth and season with a little pepper. Cover and cook for 45-50 minutes.
3.
Rinse parsley, shake dry and chop. Season soup with salt and pepper. To serve, ladle into bowls and sprinkle with parsley.
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