Mediterranean Cabbage with Ham, Feta Cheese and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.3 g | (31 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 306.3 μg | (511 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 head Green cabbage (1.2 kg)
- 2 Tbsps olive oil
- 1 tsp powdered sugar
- 100 milliliters Beef broth
- 1 Tbsp Wine vinegar
- salt
- freshly ground peppers
- 100 grams ham (sliced)
- 150 grams Chanterelle
- 2 scallions
- 2 Tbsps butter
- 100 grams Feta (diced)
- 50 grams black Olives (pitted)
- lemon juice
Preparation steps
Cut cabbage into quarters, trim and remove the hard stalk. Cut cabbage into slices and then into strips. Fry in hot oil for 1-2 minutes until translucent, sprinkle with powdered sugar and deglaze with the broth and vinegar. Season with salt and pepper, cover and cook until al dente, about 15 minutes.
Meanwhile, slice the ham into small pieces. Trim chanterelles and halve or cut into slices depending on size. Rinse scallions, trim and cut diagonally into rings. Cook scallions with the ham and chanterelles in the hot butter for 2-3 minutes. Remove from heat, season with salt and pepper and mix with cabbage. Transfer to a bowl and let stand for a few minutes. Before serving, combine the cabbage with the diced feta and olives and season with lemon juice, salt and pepper.
