Curried Cabbage
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 205 μg | (342 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 92 mg | (97 %) | ||
| Potassium | 683 mg | (17 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 sm head Green cabbage (about 1.2 kg)
- 1 onion
- 3 tsps Canola oil
- 1 Tbsp Curry powder
- 1 sm can Tomatoes (400 g)
- 250 milliliters Vegetable broth
- 100 grams Shelled peanut
- Iodized salt (with fluoride)
- freshly ground peppers
- 1 Tbsp freshly chopped parsley
Preparation steps
Cut the cabbage into quarters. Remove the core and the outer leaves. Cut the cabbage quarters into thin slices.
Peel and finely dice the onion. Heat the oil in a pan, and sauté the onion. Mix in the cabbage, sauté briefly, then dust with the curry powder. Mix in the tomatoes and their juices, and stir until combined. Add the broth and the peanuts, and simmer gently for 30 minutes. Season to taste with salt and pepper, garnish with the parsley, and serve.
