Braised Cabbage with Carrots
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 331 μg | (552 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Green cabbage (1 kg)
- 1 onion
- 2 garlic cloves
- 2 carrots
- 200 grams Celery root
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- salt
- freshly ground peppers
- 1 tsp Caraway
- 150 milliliters dry white wine
- 150 milliliters Vegetable broth
- 100 milliliters Whipped cream
Preparation steps
1.
Preheat the oven to 200°C (approximately 400ºF).
2.
Remove the outer leaves from the cabbage and cut the head in columns. Don't quite remove the hard stem so that the leaves are still joined together. Peel the onion and garlic. Cut the onion into wedges and crush the garlic. Peel the carrots and celery and cut into chunks.
3.
Fry the vegetables in a roasting pan in some oil and butter. Season with salt, pepper and caraway and pour in the wine and broth.
4.
Cover and place in the oven for about 45 minutes. If necessary add extra broth during cooking. Pour in the cream during the last 15 minutes and remove the cover.
5.
Season to taste before serving.
