Noodle Soup with Cabbage and Beef
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
516
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.5 g | (45 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.8 mg | (90 %) | ||
| Vitamin K | 13.8 μg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 167 μg | (56 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,485 mg | (37 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 1 onion
- 1 small Savoy cabbage (500 grams; approximately 1 pound)
- 100 grams Spaghetti
- 2 Tbsps olive oil
- 1 l Vegetable broth
- salt
- peppers
- 500 grams Tomatoes
- 200 grams cooked Beef brisket
- 2 Tbsps Sour cream
- 2 garlic cloves
- 2 Tbsps balsamic vinegar
- cayenne pepper
Preparation steps
1.
Peel the onions and chop finely. Cut cabbage into quarters, cut out cores and cut the cabbage into strips.
2.
Heat oil in a pot, then sauté onions until soft. Add cabbage and fry for 2 minutes, then pour in vegetable broth. Season with salt and pepper and cook, 25 minutes.
3.
Cut an X into the bottom of each tomato and submerge in boiling water briefly. Drain, peel and seed tomatoes. Cut the flesh into small pieces. In the last 15 minutes of the cabbage cooking time, add the brisket and spaghetti and cook until the noodles are al dente. Add the sour cream, the garlic cloves pushed through a press, and balsamic vinegar. Season with salt, pepper and cayenne pepper.
