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Cabbage Salad with Chicken and Mushrooms
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 50 mins
Calories:
264
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 28.6 g | (29 %) | ||
| Fat | 10.14 g | (9 %) | ||
| Carbohydrates | 8.85 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.05 g | (10 %) |
more nutritional values
| Vitamin A | 6.41 mg | (801 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.23 mg | (2 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 0.54 mg | (39 %) | ||
| Folate | 6.81 μg | (2 %) | ||
| Pantothenic acid | 1.03 mg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 576.54 mg | (14 %) | ||
| Calcium | 76.91 mg | (8 %) | ||
| Magnesium | 28.55 mg | (10 %) | ||
| Iron | 1.64 mg | (11 %) | ||
| Zinc | 1.03 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Cholesterol | 73.63 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- z. B. ceps
- 4 Chicken breasts (each 120 grams)
- salt
- peppers (ground)
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 100 milliliters Chicken broth
- 500 grams Green cabbage
- 50 grams pickled Mushrooms (such as caps)
- 2 Tbsps scallions
Preparation steps
1.
Rinse the chicken breasts, pat dry and season with salt and pepper. In 1-2 tbsp hot oil, cook on both sides until golden brown, approximately 2 minutes. Deglaze with the wine and broth and bring to a boil. Remove from the heat and let cool covered in marinade, turning occasionally.
2.
Scrub the cabbage, cut out the core and chop. In the rest, hot fry oil. Add salt, pepper and deglaze with a little water. Cover and cook about 10 minutes until soft. Then remove the lid and allow to cool until lukewarm.
3.
Drain the mushrooms well and, if necessary, cut into slices.
4.
Cut the chicken breasts into slices and serve with the marinade, mushrooms and greens on plates. Serve sprinkled with chives.
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