Lamb and Savoy Cabbage Stew
(1 vote)
(1 vote)
Lamb and Savoy Cabbage Stew - Aromatic meat combined with delicate vegetables
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
380
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 77 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams lamb (leg)
- 1 tsp butter
- Caraway
- 800 milliliters Beef broth
- 800 grams Savoy cabbage
- 400 grams waxy potatoes
- 50 milliliters Soy creamer
- salt
- peppers
- 1 Tbsp Crème fraiche
Preparation steps
1.
Pat dry the lamb and cut into large cubes.
2.
Heat butter in a large pan and saute the lamb briefly. Add caraway seeds and pour in the broth. Cover and simmer over medium heat for 30 minutes.
3.
Meanwhile, rinse the savoy cabbage, trim, cut in half, remove the stalk and chop. Rinse, peel and cut the potatoes into large cubes.
4.
Add vegetables to the lamb, pour in the soy creamer and season with salt and pepper. Cook for another 25 minutes.
5.
Pour the stew into 4 soup bowls and serve garnished with creme fraiche cheese.
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