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Classically German
Marinated White Cabbage with Carrots
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
304
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 254 μg | (423 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 1,053 mg | (26 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 400 grams Green cabbage
- 150 grams carrots
- 50 grams Walnut
- 300 milliliters White vinegar
- 200 milliliters Vegetable broth
- 1 tsp peppercorns
- 1 Tbsp salt
- 1 tsp sugar
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Preparation steps
1.
Rinse, trim, and julienne the cabbage. Peel and coarsely grate the carrots. Coarsely chop the walnuts.
2.
Heat the vinegar, vegetable broth, peppercorns, salt, and sugar. Mix the vegetables and nuts, and divide into sterilized jars with twist-off lids. Pour the broth over the vegetables, making sure everything is covered. Seal tightly, then turn upside down for 15 minutes. Turn right side up and cool completely.
3.
Let marinate for 1-2 weeks before using. Store in a cool, dark place.
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