Cabbage Vegetable Soup with Sausages
Healthy, because
Even smarter
Nutritional values
Savoy cabbage has something special to offer - its chlorophyll content is particularly high. It not only gives the savoy cabbage its green colour, but is also a booster for our health. Chlorophyll promotes blood formation, compensates for magnesium deficiency and supports wound healing. Studies show that chlorophyll can apparently also prevent dementia, diabetes and cancer.
The typical ingredients for Mettwürste are beef, pork and bacon. If you want to save a few fat calories, you can also prepare the savoy cabbage with minced beef. Simply fry the minced meat with the onion until crumbly.
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.6 g | (45 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 72.3 μg | (121 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 1,738 mg | (43 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 small Head of cabbage
- 300 grams starchy potatoes
- 4 carrots
- 200 grams Celery root
- 1 size onion
- 2 Tbsps vegetable oil
- 400 grams Mettwurst
- 1 ½ liters Beef broth
- 1 bunch parsley
- salt
- peppers
Preparation steps
Rinse the cabbage, remove the outer leaves, cut in half and remove the hard core. Pat dry and cut into strips.
Peel the onion and chop finely. Heat the oil in a large saucepan and saute the onion until translucent.
Scrub, rinse, peel and dice the potato. Rinse and peel the carrots and celery root and cut into small cubes.
Add the cabbage, potatoes, carrots and celery root to the onions and saute 4 minutes. Add the broth, cover and simmer 20 minutes.
Cut the sausages into slices and add to the soup. Simmer another 10 minutes. Season with salt and pepper.
Rinse the parsley, cut into fine strips, sprinkle over the soup before serving.
