Pointed Cabbage with Filet Mignon
Pointed Cabbage with Filet Mignon - Low carb with creamy mustard sauce
Healthy, because
Even smarter
Nutritional values
Besides a lot of vitamin C Pointed Cabbage scores and also has bioactive substances such as sulfides, flavonoids, and carotenoids. They ward off free radicals and protect the cells.
Delicious pointed cabbage goes very well with roasted salmon, as well. If you want it to be vegetarian, you can also fry slices of tofu.
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 35.6 mg | (4,450 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 118.5 μg | (198 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 3.5 mg | (318 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 447 μg | (149 %) | ||
| Pantothenic acid | 10.6 mg | (177 %) | ||
| Biotin | 102.3 μg | (227 %) | ||
| Vitamin B₁₂ | 75.3 μg | (2,510 %) | ||
| Vitamin C | 171 mg | (180 %) | ||
| Potassium | 1,110 mg | (28 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 11.7 mg | (78 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 635 mg | |||
| Cholesterol | 366 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 1 head pointed cabbage (approx 26 oz)
- salt
- 3 ozs Whipped cream
- 3 Tbsps grainy mustard
- Nutmeg
- 3 Apple
- ½ bunch Sage
- 18 ozs filet mignon
- 1 Tbsp Whole Grain Spelt Flour
- 2 Tbsps butter
- peppers
Preparation steps
Remove the outer leaves of the pointed cabbage. Cut pointed cabbage in half, cut out stalk, cut cabbage into strips. Cook strips in boiling salted water for 3-4 minutes; then rinse and drain well. Put cabbage in a pot with cream and mustard and season with salt and 1 pinch of freshly grated nutmeg.
Wash apples, remove core with an apple corer, and slice apples into round pieces. Wash sage, shake dry, and pluck leaves.
Remove any exterior fat from the filet. Cut filet into slices about 1/2-inch thin and pat dry. Turn beef slices in flour, and tap off excess flour.
Divide the butter between 2 pans and heat. In one pan, sear the beef slices on both sides for 2 minutes each over medium heat, adding salt and pepper after turning. In the 2nd pan, sauté the apple slices on both sides for 2-3 minutes each over medium heat, adding the sage leaves to the hot butter. Season apple slices with pepper.
Bring cabbage to a boil and simmer on low heat for 1-2 minutes, then season with salt and arrange delicious pointed cabbage as a bed on plates. Scatter beef, apple slices, and sage on top.
