Pasta with cabbage
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.