Potato and Cabbage Salad with Apples and Smoked Pork
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(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
278
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 166.1 μg | (277 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 969 mg | (24 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- salt
- 1 Napa cabbage (800 grams)
- 1 onion
- 50 grams diced raw ham
- 3 Tbsps vegetable oil
- 250 milliliters Vegetable broth
- 2 Tbsps White vinegar
- freshly ground peppers
- 2 tsps sugar
- 1 red Apple
- 4 slices Smoked pork chop
Preparation steps
1.
Cook potatoes in salted boiling water, about 25 minutes. Drain, rinse and peel. Cut cabbage into quarters, remove core and cut quarters into strips. Cook cabbage in salted boiling water for 3 minutes. Drain and rinse.
2.
Finely dice onion. In a pot, fry onion and diced ham in hot oil, about 3 minutes. Add broth, bring to a boil and season generously with vinegar, salt, pepper and sugar. Slice potatoes and add to pot. Let stand 10 minutes. Cut apple into eighths, remove core and seeds and cut crosswise into thin slices. Stir apple and cabbage into potatoes. Season with salt, pepper, and vinegar. In a pan, sear smoked pork (Kassel) briefly on both sides. Serve salad topped with smoked pork.
