Cabbage with Blue Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 314.8 μg | (525 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 Green cabbage (1 kg)
- 2 Tbsps clarified butter
- 125 milliliters dry white wine
- 4 Tomatoes
- salt
- freshly ground peppers
- 125 milliliters Whipped cream
- 100 grams Roquefort cheese (alternatively Gorgonzola)
- parsley (for garnish)
Preparation steps
Rinse cabbage, cut in half, remove stalk, release leaves, remove thickest leaf ribs and cut greens into small rectangles. Heat clarified butter in a large frying pan and fry cabbage over medium heat while stirring. Add white wine, let liquids reduce and then season with salt and pepper. Cover the pan and simmer for about 15 minutes over low heat.
Meanwhile, blanch tomatoes, peel, cut in half, remove seeds and cut into small cubes. Add tomatoes to the pan and season to taste.
Heat cream in a small pan and stir in Roquefort (crumbled into small pieces) very briefly. Do not bring to a boil. Cheese should be only slightly melted.
To serve, arrange cabbage on four plates, cover each with Roquefort sauce and garnish with parsley leaves. If desired, season to taste with salt and pepper.
