Leftover Vegetable Skillet
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.2 mg | (93 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 159 mg | (167 %) | ||
| Potassium | 1,331 mg | (33 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 26 ozs floury potatoes (peeled and cut into chunks)
- salt
- 1 small Savoy cabbage (cut into strips)
- 3 Tbsps vegetable oil
- 1 onion (finely chopped)
- ½ cup milk
- ⅛ cup butter
- freshly ground Black pepper
Preparation steps
1.
Cook the potatoes in a pan of boiling salted water for 15-20 minutes until tender. Add the cabbage for the last 5 minutes of cooking time. Drain well and set aside.
2.
Heat the oil in a frying pan and cook the onion for about 5 minutes until softened.
3.
Add the milk and the butter to the potatoes and cabbage and season well with salt and pepper. Mash the mixture with a potato masher.
4.
Add the potato mixture to the frying pan, spreading it and pushing it down, so that the mixture covers the base of the pan. Cook for 7-10 minutes until the base is golden brown.
5.
Turn over and cook the other side for a further 7-10 minutes until golden brown.
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