Red Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 888 cal. | (42 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 47.8 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 111 mg | (117 %) | ||
| Potassium | 1,280 mg | (32 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the cabbage
- 1 medium onion
- 3 Tbsps clarified butter
- 2 Star anise
- 1 Cinnamon stick
- 1 can Red cabbage
- Red wine
- 2 tart Apple (such as Granny Smith)
- 100 grams Quince jelly
- salt
- 1 Nutmeg
- For the beef
- 500 grams Beef fillet
- 4 slices Bacon
- Bakers twine
- 1 Tbsp clarified butter
- salt
- freshly ground pepper
- 200 milliliters Beef stock
- 1 cup Whipped cream
Preparation steps
Peel and dice onion. Heat 2 tablespoons butter in a large pan. Add diced onion, star anise and cinnamon. Rinse cabbage and pat dry. Pry open leaves with a fork to loosen slightly and add to pan. Pour in red wine and stir to combine well. Cover and cook on low-medium heat for 30 minutes.
Slice beef into 4 medallions. Slightly flatten and wrap each medallion with a slice of bacon, then tie with kitchen twine. Heat the clarified butter in a frying pan. Fry medallions about 3-4 minutes, turning frequently. Season with salt and pepper and keep warm. Deglaze pan juices with beef stock and pour in the cream. Reduce sauce until thickened and creamy. Season with salt and pepper.
Rinse apples, core and cut into wedges. Heat remaining butter (1 tablespoon) and saute apples. Add quince jelly and stir well to combine. Season cabbage with salt and nutmeg and mix with apples.
Serve cabbage with beef medallions and sauce.
