Mushroom and Cabbage Pasta
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
666
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 30.6 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 18 ozs Tagliatelle
- clarified butter (for frying)
- ⅔ cup Bacon (diced)
- 2 onions (diced)
- 1 ½ cups Sauerkraut (well wrung out)
- 5 Juniper Berry
- 2 bay leaves
- 3 cloves
- 3 Tbsps butter
- 2 ¾ cups Mushrooms (sliced)
Preparation
Kitchen utensils
1 ofenfeste Skillet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 2 Forks, 1 Tablespoon, 1 Wooden spoon, 1 Whisk, 1 Hand mixer
Preparation steps
1.
Cook the tagliatelle according to the directions on the packet and drain.
2.
Heat the clarified butter in a pot and brown the bacon. Add the onions and fry together for approx. 5 minutes.
3.
Add the sauerkraut and the spices. Mix well and fry for approx. 10 minutes.
4.
Melt the butter in a pan and fry the mushrooms. Season with salt and ground black pepper.
5.
Add the tagliatelle and the sauerkraut to the pan, mix well, season and then serve.
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