Braised Cabbage with Nuts
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
181
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 60.8 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 sprigs thyme
- 2 cloves
- 1 tsp Juniper Berry
- 1 bay leaf
- 1 Cinnamon stick
- 1 tsp peppercorns
- 1 small onion (finely chopped)
- 1 Tbsp clarified butter
- 1 small Red cabbage (approx. 1 kg | 12.5 cups, shredded or finely sliced)
- 2 Tbsps Red wine vinegar
- ⅔ cup Apple juice
- 2 Tbsps chopped Walnut
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Put the thyme, cloves, juniper berries, bay leaf, cinnamon and peppercorns in a small spice bag and tie well.
3.
In a saucepan, fry the onion in the clarified butter. Stir in the cabbage and deglaze with the vinegar and apple juice. Add the spice bag, cover and braise over a moderate heat for around 45 minutes. Add a little water as needed and stir from time to time.
4.
Remove the spice bag and season to taste with salt. Serve sprinkled with walnuts.
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