Cabbage and Sausage Soup
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
853
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 853 cal. | (41 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 56.5 μg | (94 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,266 mg | (32 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 29.1 g | |||
| Uric acid | 220 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, peel and chop the vegetables. Dice the bacon and place in a pot. Fry along with the vegetables.
2.
Mix the vinegar with the sugar, cloves, bay leaf, and broth and season with salt. Pour over the vegetables and simmer for 30 - 40 minutes over low heat.
5 minutes before the end of cooking, add the sausage. Season with pepper and parsley.
Serve hot.
