Fried Cabbage with Garlic and Mint
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.3 g | (44 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 356.1 μg | (594 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 307 μg | (102 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 1,298 mg | (32 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 small Napa cabbage
- 2 carrots
- 2 sticks Celery
- yellow paprika
- 50 grams Radish sprout
- 1 garlic clove
- 100 grams Basmati rice
- Iodized salt
- 1 Tbsp vegetable oil
- 2 Tbsps soy sauce
- 3 Tbsps Orange juice
- peppers
- Chinese 5 spice powder
- mint (for garnish)
Preparation steps
1.
Cut cabbage into quarters, remove stalk and cut into wedges. Rinse carrots and celery and cut into small pieces. Rinse bell pepper, cut in half, remove seeds and ribs and cut into small pieces. Rinse radish sprouts and drain. Peel garlic and chop.
2.
Cook rice in a pot of salted boiling water for about 12 minutes. Heat oil in a wok, add prepared vegetables and garlic and fry for a few minutes while stirring.
3.
Add radish sprouts, soy sauce and orange juice, mix and season with salt, pepper and 5-spice mixture. Drain rice. Place rice in bowls, cover with fried cabbage mixture and serve garnished with mint leaves.
