Pasta with Cabbage
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 91.3 μg | (152 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams wide Tagliatelle
- salt
- 400 grams Napa cabbage
- 3 Tbsps olive oil
- 1 Tbsp clarified butter
- 50 milliliters dry white wine
- 100 milliliters Vegetable broth
- freshly ground peppers
- 2 pinches Ground nutmeg
- 3 pinches ground cumin
- 1 Tbsp freshly chopped flat parsley
- coarse Sea salt (for garnish)
Preparation steps
Cook pasta according to package directions in a pot with plenty of salted water until al dente.
In the meantime, rinse cabbage, remove stalk, trim as needed and cut into small pieces. Drain in a colander.
Heat olive oil and butter in a large frying pan and fry cabbage until soft (without browning). Deglaze the pan with white wine and broth and season with salt, pepper, nutmeg and cumin. Simmer cabbage for about 5 minutes until al dente. Drain pasta, add to the pan, mix and sprinkle with parsley. Serve in deep plates and garnish if desired with coarse sea salt.
