Ground Beef Stew with Savoy Cabbage
The combination of savoy cabbage and ground beef covers nearly half of a child's daily requirement of vitamin C and iron, both of which are important for immediate blood formation. Additionally, the onions and garlic add flavor and aid digestion.
We recommend using ground beef if possible. In contrast to pork, beef has less of an inflammatory effect on the body. You can also use a meat substitute like soy ground beef.
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 41 mg |
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 1 Savoy cabbage (about 36 ounces)
- 3 Tbsps Canola oil
- 20 ozs Ground beef
- 12 ozs Pearl barley
- 2 liters Tomato juice
- 7 fluid ozs Vegetable broth
- salt
- peppers
- 1 bunch Basil
- 1 bunch parsley
- 5 fluid ozs Soy milk
Preparation steps
Peel the onions and garlic and chop finely.
Rinse cabbage, cut into quarters, core and cut into strips.
Heat oil in a large pot and brown the ground beef over medium heat. Add onions and garlic and sauté for 1-2 minutes.
Add cabbage, barley, tomato juice and vegetable broth. Season wtih salt and pepper, cover and cook for 25-30 minutes on low heat.
Meanwhile, rinse basil and parsley and shake dry. Pluck the leaves, put aside some of each for garnish and place the rest in a tall vessel. Add coffee creamer and puree with an immersion blender.
Stir the herb cream into the cabbage mixture. Season with salt and pepper. Garnish with reserved herb leaves and serve.