Potato-cabbage Salad with Bacon
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
463
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 463 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 965 mg | (24 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- salt
- 400 grams Savoy cabbage
- 1 yellow onion
- 150 grams streaky Bacon (cubed)
- 4 Tbsps White vinegar
- 250 milliliters Vegetable broth
- 1 Tbsp medium hot Mustard
- freshly ground peppers
- 3 scallions
Preparation steps
1.
Cook potatoes in salted boiling water for 25-30 minutes. Meanwhile, trim the cabbage, cut off the leaves, rinse, spin dry, remove ribs and cut into strips. Blanch cabbage for 3-4 minutes in boiling salted water, drain, rinse in cold water and drain well. Peel the onion and cut into small cubes.
2.
Cook the bacon in a frying pan until crispy, add the onion and cook for a few more minutes. Stir in the vinegar, broth and mustard, remove from heat and season with salt and pepper. Trim scallions, rinse, shake dry and cut into rings. Drain potatoes, rinse with cold water, peel and cut into slices.
3.
Mix the cabbage and potatoes with the bacon dressing. Season to taste again, arrange in a salad bowl and garnish with the scallions.
