Braised Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 Red cabbage (about 1.5 kg)
- 2 onions
- 2 cloves
- 2 Tbsps vegetable oil
- 200 milliliters Red wine
- 1 bay leaf
- 2 Star anise
- 1 Cinnamon stick
- 2 tart Apple (such as Boskop)
- 1 Tbsp balsamic vinegar
- 2 Tbsps Red currant jelly
- salt
- freshly ground peppers
Preparation steps
Cut the cabbage into quarters and remove the hard stalk. Slice the quarters into thin strips. Peel the onions. Finely dice one of the onions or cut into strips. Lard the remaining onion with the cloves.
Heat the oil in a pot, and sauté the onions until translucent. Mix in the cabbage, sauté briefly, then add the wine. Add the studded onion, bay leaf, star anise, and cinnamon to the pot. Peel the apples and cut into quarters. Remove the core, and finely dice the quarters. Mix into the cabbage, reduce the heat to low, cover, and simmer gently for 15 minutes. Remove the lid, and mix in the vinegar and jelly into the cabbage mixture. Season to taste with salt and pepper, and simmer another 30 minutes stirring occasionally.
If necessary, add some liquid to the cabbage. Adjust the seasoning, if necessary, and serve.
