Coleslaw with Bacon and Caraway
Healthy, because
Even smarter
Nutritional values
It's a good thing that white cabbage forms the basis of this salad, as it is richly endowed with health benefits. Due to the addition of caraway seeds, the fibre-rich cabbage vegetables are easily digestible and keep you full for a long time. Its vitamin C content strengthens the body's defences and helps the body to stay healthy. The trace element zinc supports the effect of vitamin C by additionally strengthening the immune system.
Roast the caraway seeds in a pan without fat until they are fragrant. This way the seeds develop their aroma particularly well. The turkey bacon and poultry stock can be replaced by vegetable stock and, for example, chopped hazelnuts. This quickly turns the salad into a smart classic without animal products.
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 303.6 μg | (506 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 small Green cabbage (about 800 g)
- 1 onion
- 100 grams Smoked bacon (strips)
- 2 tsps Caraway
- 5 Tbsps White vinegar
- 3 Tbsps vegetable oil
- 100 milliliters Beef broth
- salt
- peppers (freshly ground)
Preparation steps
Remove the outer leaves, and rinse the cabbage. Cut into quarters and remove the core. Slice into thin strips with a mandoline. Peel and chop the onion. Finely dice the bacon.
Cook the bacon in a roasting pan until golden brown. Remove and cook the onions in the rendered bacon fat. Add the caraway, vinegar, and broth to the pan. Bring to a boil, then pour over the cabbage. Mix thoroughly and let marinate for 1 hour.
Before serving, mix the cabbage with the oil and bacon. Transfer to a bowl and serve.
