Red Bell Peppers and Savoy Cabbage
Red Bell Peppers and Savoy Cabbage - Who would have thought—cabbage that's so light and delicious?
Healthy, because
Even smarter
Nutritional values
For few calories and hardly any fat, you can fill up on the complete daily requirement of vitamin C here. It is involved in the formation of mucous membranes and connective tissue and in bone and dental health. In addition, it reduces susceptibility to infections, which is particularly beneficial during the cold season. Plenty of dietary fibres bind cholesterol in the intestines and thus help to lower the blood level.
The vegetables taste delicious with potatoes as a side dish - all in all a satisfying but low-calorie meal with the most important nutrients.
(Percentage of daily recommendation)
| Calorie | 68 cal. | (3 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 388 mg | (10 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 1 Savoy cabbage (about 200 grams)
- 1 small onion (about 30 grams)
- ½ red Bell pepper (about 100 grams)
- 100 milliliters Vegetable broth
- 3 sprigs Lemon thyme
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse cabbage, drain and cut into narrow strips.
Peel onion, halve and cut into narrow strips.
Rinse pepper, halve, remove ribs and seeds and cut into strips.
Bring onion and broth to a boil in a small pot. Cover and cook for 5-6 minutes.
Meanwhile, rinse lemon thyme, shake dry and strip leaves from 2 stems.
Add cabbage and peppers to pot and continue cooking, covered, over low heat for 8-10 minutes more.
Season vegetables with salt and pepper, arrange on a plate and garnish with remaining lemon thyme.
