Potato and Cabbage Pan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 41.4 μg | (69 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 123 mg | (129 %) | ||
| Potassium | 1,150 mg | (29 %) | ||
| Calcium | 469 mg | (47 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams potatoes
- 700 grams Savoy cabbage
- salt
- peppers
- 3 Tbsps vegetable oil
- 1 tsp Caraway
- 1 bunch parsley
- 2 eggs (medium-sized)
- 2 Tbsps olive oil
- 2 Tbsps butter
- 150 grams Goat cheese
- 250 grams Cream quark (40% fat)
- 1 tsp White vinegar
- Chives
Preparation steps
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Rinse cabbage, cut into quarters, remove stalk and cut cabbage into strips. Heat oil in a large frying pan and saute cabbage for 5 minutes while stirring. Add cumin, stir and season with salt and pepper. Rinse parsley, shake dry and chop. Add parsley to the pan, stir and let cool.
Peel potatoes. Coarsely grate potatoes, mix in a bowl with cabbage and eggs and season with salt and pepper. Heat olive oil and butter in a large ovenproof skillet (or a shallow roasting pan). Arrange potato and cabbage mixture evenly in the pan and saute over medium heat. Then cook in a preheated oven at 200°C (approximately 400°F) for about 20 minutes until surface is light brown.
Meanwhile, mix goat cheese in a bowl with cream quark and season with salt, pepper and vinegar. Serve potato and cabbage pan on plates with a dollop of goat cheese mixture and garnished with chives.
