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Cabbage, Carrot and Bacon Stew
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 1 hr 10 mins
Calories:
178
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 165 μg | (275 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Rinse the cabbage, trim, cut out stalk and chop coarsley. Peel potatoes and carrots, rinse and cut into chunks. Peel the onions and cut into strips.
2.
Fry bacon in a pan and until crispy. Drain on paper towels.
3.
Add all vegetables to the pot, sauté briefly and fill with the broth. Add caraway seeds and simmer for about 25 minutes over medium heat. Season with salt and pepper, transfer to plates and top each serving with 1 slice of bacon. Serve with whole-grain bread, if desired.
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