Cabbage with Mashed Potato
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
269
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 cups floury potatoes
- 5 ½ cups Savoy cabbage (you can also use kale)
- ¼ cup butter
- 4 scallions
- 6 Tbsps warm milk
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Garlic press, 1 Measuring cups, 1 Long-handled spoon, 1 Glass
Preparation steps
1.
Cut the potatoes into quarters and boil for about 30 minutes.
2.
Drain, mash with a fork and leave to steam dry.
3.
Wash, trim and shred the cabbage. Cook for about 10 minutes in boiling, salted water and lift out with a slotted spoon. Drain well. Melt half of the butter in a large pan, add the cabbage and spring onions and sweat, stirring, until translucent.
4.
Mix the cabbage and onions with the mashed potato and add enough warm milk to produce a creamy consistency.
5.
Season with salt and pepper and serve in bowls, adding a knob of butter to each portion.
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