Potato and Cabbage Stew
Cabbage provides mustard oils that are good for the immune system and digestion. Together with the abundant vitamin C, they also boost the immune system.
It is quicker\ with Chinese or pointed cabbage, which both only have to cook for 15 minutes. As a vegetarian variation, simply add 40 grams of chopped walnuts instead of turkey breast.
(Percentage of daily recommendation)
| Calorie | 504 cal. | (24 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 313.5 μg | (523 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,462 mg | (37 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 225 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 small Green cabbage (about 800 grams)
- 1 onion
- 1 Tbsp Canola oil
- 1 Tbsp ground paprika (hot)
- 2 Tbsps ground paprika (sweet)
- salt
- peppers
- 1 cup unfiltered Apple juice
- 16 small potatoes (about 800 grams)
- 11 ozs Smoked turkey breast (in slices)
- 7 ozs Sour cream
Preparation steps
Rinse cabbage, quarter, remove the core and cut cabbage into narrow strips. Peel the onion and chop finely.
Heat the oil in a large wide pot. Sauté onion with the both kinds of paprika until translucent. Add cabbage and season with salt and pepper.
Pour apple juice over the cabbage, cover and cook over medium heat for about 30 minutes.
Meanwhile, scrub the potatoes and cook until knife-tender in boiling salted water, about 20 minutes.
Cut turkey into small cubes and stir into cabbage with the sour cream.
Drain the potatoes, rinse under cold water, peel and halve if desired, depending on the size. Mix into the cabbage. Reheat briefly, season with salt and pepper and serve.