Potato and Cabbage Stew with Pancetta
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
287
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 onions
- 150 grams Pancetta (or bacon)
- clarified butter (for cooking)
- 2 carrots
- 300 grams potatoes
- ½ head Savoy cabbage
- 2 bay leaves
- 1 tsp Caraway
- salt
- peppers (freshly ground)
Preparation steps
1.
Peel and finely chop the onions. Cut the pancetta into strips. Peel the carrots and cut into slices. Peel the potatoes and dice. Rinse the cabbage and slice thinly.
2.
Heat a little of the butter in a pan, and render the fat from the pancetta. Add the onions, and cook briefly. Add the rest of the vegetables and sauté until fragrant, then add the vegetable broth. Bring the soup to a boil, reduce the heat, and simmer for 15 minutes or until the potatoes are tender.
3.
While simmering, add the bay leaves and caraway. Before serving, season to taste with salt and pepper.
