Mushroom Carpaccio with Cabbage
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
289
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Savoy cabbage
- 2 slices Whole Wheat Bread
- 1 Tbsp butter
- 200 grams button Mushroom
- 1 tsp Maple syrup
- 3 Tbsps Fruit Vinegar
- salt
- peppers
- ¼ tsp Caraway
- 6 Tbsps sunflower oil
- 2 carrots
Preparation steps
1.
Cut bread into small cubes, heat butter in a pan, fry bread cubes until crispy and allow to cool. Rinse cabbage, remove outer leaves, trip and cook for 10 minutes in a pot of boiling salted water. Brush mushrooms with a paper towel and thinly slice. Mix maple syrup in a bowl and vinegar and season with salt, pepper and cumin.
2.
Gradually add oil to the bowl and whisk. Rinse carrots, peel and cut into fine strips. Drain cabbage and cut into strips while still hot. Divide cabbage between four plates. Cover each serving with strips of carrot and mushrooms, drizzle with vinaigrette and add croutons. Serve immediately.
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