Noodles with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 206.2 μg | (344 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 649 mg | (16 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 1 Tbsp vegetable oil
- salt
- Pastry flour (for work surface)
- For the vegetables
- 600 grams Green cabbage (About 1/2 head)
- 1 onion
- 1 Tbsp vegetable oil
- 1 Tbsp powdered sugar
- 1 Tbsp Wine vinegar
- ½ tsp Caraway
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- parsley (for garnish)
Preparation steps
For the dough: Mix together flour, eggs, oil and 1/2 teaspoon salt. Knead to create a smooth, silky dough. If necessary, add a little water. Shape into a ball and wrap in plastic wrap. Let rest for 30 minutes.
Roll out dough in portions on a floured work surface very thinly or with a pasta machine using thin plates. Cut sheets into 2 cm (approximately 3/4 inch) squares. Spread loosely on a floured baking tray so that they do not stick together and let it dry for 1 hour.
For the vegetables: Rinse and trim cabbage. Cut in half and remove stalk and coarse stems. Cut or slice cabbage into thin strips. Peel onion and chop finely. Sauté onion in hot oil for 1-2 minutes and deglaze with vinegar. Add cabbage and caraway seeds to pan and cover. Allow to stew over medium heat for about 20 minutes. If necessary, add a little water. Season with salt and pepper to taste.
Meanwhile, simmer pasta in salted boiling water for 3-5 minutes until al dente. Drain and mix in parsley. Serve pasta with vegetables, garnished with parsley and seasoning.
