Cabbage-Waldorf Salad
Cabbage-Waldorf Salad - The joy of the 60s cult-classic salad in a light new outfit
Healthy, because
Even smarter
Nutritional values
Plenty of fiber from cabbage and apples make this popular salad beautifully filling. Like the lactic acid bacteria in the light yogurt sauce and the spicy fennel seeds, they are also good for the digestion.
Those in a hurry serve the salad with thinly buttered wholemeal bread instead of the medallions and thus score extra points for their dietary fiber..
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.7 mg | (148 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 389 mg | |||
| Cholesterol | 123 mg |
Ingredients
- Ingredients
- 2 small red onions
- ½ small Napa cabbage
- salt
- ½ lemon
- 5 ozs Yogurt (low-fat)
- 4 ozs cream cheese
- 1 Tbsp Worcestershire sauce
- peppers
- 2 small green Apple
- 4 medallions Pork (each 2 ounces)
- ½ tsp fennel seeds
- 1 oz Walnut
- 1 Tbsp olive oil
Kitchen utensils
Preparation steps
Peel onions and cut into very thin strips.
Trim, rinse and cut the cabbage into very fine strips.
Mix onions and cabbage in a bowl with some salt and let stand for 10 minutes. Squeeze lemon.
Mix together yogurt, cream cheese, 2 tablespoons lemon juice, and Worcestershire sauce. Season with salt and pepper.
Rinse apples, cut into quarters, remove seeds and cut into very thin slices.
Drain accumulated water from the cabbage and mix the cabbage with apples and yogurt dressing.
Pat dry pork medallions and season with salt and pepper. Crush fennel seed in a mortar and sprinkle on the meat.
Chop walnuts coarsely and fry in a non-stick skillet. Remove, wipe out pan and heat oil in it.
Add pork medallions. Depending on thickness, fry on each side for 3-5 minutes.
Take medallions from the pan, wrap in aluminum foil and let rest for 5 minutes. Serve with the salad and garnish with walnuts.
