Bratkartoffel Coleslaw
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 7.03 g | (7 %) | ||
| Fat | 14.34 g | (12 %) | ||
| Carbohydrates | 50.11 g | (33 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 6.57 g | (22 %) |
| Vitamin A | 15.48 mg | (1,935 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.56 mg | (21 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 2.42 mg | (20 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 41.09 μg | (14 %) | ||
| Pantothenic acid | 0.06 mg | (1 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71.04 mg | (75 %) | ||
| Potassium | 1,201.01 mg | (30 %) | ||
| Calcium | 81.26 mg | (8 %) | ||
| Magnesium | 40.31 mg | (13 %) | ||
| Iron | 1.95 mg | (13 %) | ||
| Iodine | 0.77 μg | (0 %) | ||
| Zinc | 0.54 mg | (7 %) | ||
| Saturated fatty acids | 1.07 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 250 grams Green cabbage
- 1 small onion
- 2 Pickle
- 150 milliliters Vegetable broth
- 3 Tbsps apple cider vinegar
- 1 generous pinch mustard powder
- salt
- 1 pinch sugar
- 800 grams small, new potatoes (leftover)
- 4 Tbsps Canola oil
- ½ tsp Caraway
- ½ tsp peppercorns
- 4 Radish
- scallions (for garnish)
Preparation steps
Trim and rinse the cabbage and cut or slice into thin strips. Peel the onion and chop finely. Chop the pickles finely and add to the onion and cabbage in a bowl. Boil the broth with the vinegar and the mustard powder, season with salt and sugar and pour over the cabbage. Infuse about 20 minutes.
Peel the potatoes, season to taste and cut into slices. In a nonstick pan, brown the potatoes in 2 tablespoons of hot oil over medium-low heat for about 10 minutes, until golden brown. Grind the coarsely ground cumin with the pepper in a mortar, sprinkle over the potatoes and season with salt.
Trim and rinse the radishes and slice thinly. Add with the potatoes and the remaining oil to the cabbage slaw and season to taste. Serve lukewarm, garnished with chives.
