Low-Cal Vegan
Pickled Red Cabbage
(2 votes)
(2 votes)
Health Score:
100 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
232
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.2 g | (84 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 17.1 mg | (143 %) | ||
| Vitamin K | 241.9 μg | (403 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 353 μg | (118 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.2 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 576 mg | (606 %) | ||
| Potassium | 2,429 mg | (61 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 36 ozs Red cabbage
- 2 tsps salt
- 4 bay leaves
- 2 Juniper berries
- 1 tsp Caraway
Preparation steps
1.
Rinse cabbage, trim, remove stalk and slice into thin strips. In a large bowl mix cabbage with 1 teaspoon salt and pound cabbage mixture until plenty of juice forms. Add bay leaves, juniper berries and cumin to the bowl and mix. Pour cabbage mixture into sterilized jars.
2.
Add remaining salt and 16 ounces water to a pot, bring to a boil and pour over cabbage mixture. Seal the jars well and let rest for 4 weeks in a cool place. Tip: To preserve for longer, you will need to use a pressure canner and process jars according to manufacturer's instructions.
3.
Use as sauerkraut.
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