Cabbage in Cream Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 205.2 μg | (342 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram Napa cabbage
- 1 Tbsp sugar
- 1 onion
- 1 Tbsp Tarragon vinegar (or white wine vinegar)
- 1 Tbsp clarified butter
- ½ l Vegetable broth
- 100 milliliters Whipped cream
- 1 tsp Potato starch
- salt
- peppers
- Chives
Preparation steps
1.
Rinse the cabbage, remove the stalk, and remove the thick veins if necessary. Cut the cabbage into 1 cm (approximately 1/2 inch) wide long strips. Blanch the cabbage in boiling salted water for 5 minutes. Remove and rinse under cold water, then drain thoroughly. Peel and finely dice the onion. Sauté in the butter, and sprinkle with the sugar. Caramelize slightly, then deglaze with the vinegar and bring to a simmer. Add the vegetable broth, mix in the cabbage, and simmer gently over medium heat. Mix the potato starch with a little cream until smooth. Stir into the remaining cream, and add the cream to the vegetable mixture. Bring to a boil, and season to taste with salt and pepper.
2.
Arrange on plates and serve garnished with chives.
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