Potatoes with Savoy Cabbage
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 154 mg | (162 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 703 mg | (70 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Savoy cabbage
- 2 onions
- 2 Tbsps butter
- 600 grams starchy potatoes
- 600 milliliters Vegetable broth
- 1 Tbsp Caraway
- 150 grams grated Emmentaler cheese
- salt
- peppers
Preparation steps
Peel potatoes and cut into large pieces. In a pot, combine potatoes with salted water to cover and 1 teaspoon caraway seeds. Cook over medium heat, about 25 minutes.
Rinse, trim and cut cabbage lengthwise into quarters. Remove core and cut leaves into thin strips. Blanch cabbage in boiling salted water, about 8 minutes. Rinse with cold water and drain well. Peel onions and cut into thin rings. In a pan, sauté onions and cabbage in hot, melted butter, about 4 minutes. Add broth, bring to a boil and season with salt and pepper. Drain potatoes, let cool slightly and divide among plates. Sprinkle with remaining caraway seeds. Top with cabbage and broth and sprinkle with Emmentaler cheese.
