Pasta with Cabbage and Feta Cheese
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
591
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 305.3 μg | (509 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Tagliatelle
- salt
- 1 small Green cabbage (600 grams)
- 1 tsp Caraway
- 1 tsp peppercorns
- 2 shallots
- 2 Tbsps olive oil
- 1 splash dry white wine
- ground paprika
- 3 Tbsps sour Whipped cream
- 2 Tbsps scallions
- 150 grams Feta
Preparation steps
1.
Cook pasta in boiling salted water until al dente, drain.
2.
Cut cabbage into quarters and rinse, remove stalk and cut into wide strips. Coarsely ground caraway seeds and peppercorn in a mortar. Peel shallots and chop finely. Heat oil in a ssaucepan and saute shallots with cumin and pepper for a few minutes. Add cabagge and saute briefly. Add wine and season with salt. Simmer, covered, for about 7 minutes. Add drained pasta and sour cream, season with a little pepper. Sprinkle with chives and crumbled feta (if desired, season with a little pepper and paprika). Place into bowls and serve.
