Millet with Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 527 cal. | (25 %) | ||
| Protein | 11.33 g | (12 %) | ||
| Fat | 16.09 g | (14 %) | ||
| Carbohydrates | 83.72 g | (56 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 13.89 g | (46 %) |
| Vitamin A | 290.79 mg | (36,349 %) | ||
| Vitamin D | 0.31 μg | (2 %) | ||
| Vitamin E | 0.58 mg | (5 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 1.87 mg | (16 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 55.01 μg | (18 %) | ||
| Pantothenic acid | 0.47 mg | (8 %) | ||
| Biotin | 7.24 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 149.34 mg | (157 %) | ||
| Potassium | 800.9 mg | (20 %) | ||
| Calcium | 147.78 mg | (15 %) | ||
| Magnesium | 54.47 mg | (18 %) | ||
| Iron | 5.09 mg | (34 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.73 mg | (9 %) | ||
| Saturated fatty acids | 5.03 g | |||
| Cholesterol | 11.88 mg |
Ingredients
- For the millet
- 250 grams Millet
- 1 Tbsp Vegetable broth (from a jar)
- ½ sm can Saffron
- salt
- For the vegetables
- 1 kilogram Red cabbage
- 2 large Apple (such as Boskop)
- 50 grams Lard
- 1 Tbsp sugar
- 1 onion
- 1 bay leaf
- 2 cloves
- 2 Tbsps Red wine vinegar
- ⅛ l dry Red wine
- ⅛ l water
Preparation steps
For the millet, boil nearly ½ the water with the vegetable broth, season with salt and add the saffron and the millet. Cook over low heat for 5 minutes, then remove from the heat and keep warm for 15 minutes.
For the vegetables, remove the outer leaves from the cabbage, halve the head and cut out the stalk. Cut the cabbage halves into thin slices.
Cut 1 apple into quarters, remove the core and cut into small pieces.
Heat the lard in a saucepan, add the apple pieces, shower with sugar and let caramelize slightly while stirring. Add the cabbage and sauté briefly.
Peel the onion and add to the pan along with the bay leaf and cloves. Season with salt, drizzle with vinegar and pour in the red wine and water. Cover and simmer for about 40 minutes over low heat.
To serve, chop the 2nd apple and mix into the cabbage. Transfer to plates and serve with 2 tablespoons of millet on top.
