Oats and Orange Scented Savoy Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 801 mg | (20 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 200 grams old fashioned Oats
- salt
- 2 Tbsps lemon juice
- 1 tsp grated Lemon peel
- 30 grams Cashews
- 2 onions
- 500 grams Savoy cabbage
- 2 Tbsps butter
- 2 tsps freshly grated ginger
- 2 tsps Curry powder
- 50 milliliters Orange juice
- freshly ground peppers
- 2 Oranges
- 80 grams Whipped cream
Preparation steps
Place the oats in a bowl with 500 ml (approximately 17 ounces) of water and soak overnight. Transfer to a saucepan and bring to a boil. Reduce to a simmer and cook until the oats are tender, about 40 minutes. Stir in 1/2 teaspoon salt, the lemon zest and juice.
Lightly toast the nuts in a dry skillet, set aside.
Peel the onions and chop finely. Quarter the cabbage lengthwise, cut out and discard the thick ribs and cut the leaves into strips. Heat the butter in a skillet, add the onions and cook until translucent. Add the cabbage, ginger and curry and saute until the cabbage is beginning to wilt. Pour in the orange juice and cook for about 10 minutes.
Meanwhile, with a paring knife remove the zest and white pith from the oranges. Wokrin gover a bowl, cut in between the membranes to release the fruit. Discard any pits. Season the cabbage mixture with salt and pepper, add the orange segments and stir to combine. Cool to room temperature. In a mixing bowl, beat the cream to stiff peaks and fold into the cabbage mixture. Serve on plates with the oats and sprinkle with cashew nuts.
