Cabbage with Tomatoes and Bell Pepper
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
72
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 72 cal. | (3 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 116.3 μg | (194 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 586 mg | (15 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 350 grams Green cabbage
- Sea salt
- 1 green Bell pepper
- 4 ripened Tomatoes
- 1 Tbsp sunflower oil
- 1 Tbsp Tomato paste
- 2 Tbsps sweet ground paprika
- 100 milliliters Vegetable broth
- 1 tsp Caraway
- freshly grated Nutmeg
- 1 tsp Sambal oelek
Preparation steps
1.
Free the cabbage of its outer leaves and cut out the central stem. Cut or plane the cabbage into thin strips, season lightly with salt and crush slightly so the cabbage strips are crinkled.
2.
Halve and trim the bell pepper, rinse and cut into cubes. Remove the stems from the tomatoes and blanch briefly. Peel and coarsely chop.
3.
Heat the oil and sauté the cabbage and diced pepper over medium heat for 4 minutes, while stirring.
4.
Add the diced tomatoes, the tomato paste and the paprika. Pour in the broth, cover and simmer the vegetables over low heat for 5-10 minutes, stirring occasionally.
Serve seasoned with caraway, nutmeg, Sambal oelek and salt.
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