Red Cabbage and Apple Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 600 grams Red cabbage
- 1 shallot
- 1 cloves
- 3 Juniper berries
- 1 bay leaf
- 1 sm piece Cinnamon stick
- 3 peppercorns
- 5 tsps olive oil
- 4 Tbsps balsamic vinegar
- 150 milliliters Apple juice
- 3 Apple
- 2 Tbsps lemon juice
- 2 Tbsps Pine nuts
- Iodized salt (with fluoride)
- 1 tsp sugar
- peppers (freshly ground)
- marjoram (for garnish)
Preparation steps
Remove the stalk from the cabbage, trim the leaves, and thinly slice. Peel and finely chop the shallot.
Add the clove, juniper, bay leaf, cinnamon, and pepper to a spice bag, and tie well. Sweat the shallots in a pot with 3 teaspoons of oil. Add the cabbage, and deglaze with the vinegar and apple juice. Add the spice bag, cover, and simmer gently for 45 minutes over low heat. Stir occasionally, and add more water if necessary.
Rinse the apples and cut into wedges. Mix with the lemon juice. Roast the pine nuts until golden brown in a dry pan.
Season the red cabbage to taste with salt and sugar, and let cool at room temperature. Serve with the apples on plates. Drizzle with the remaining oil. Garnish with freshly cracked black pepper, the pine nuts, and the marjoram leaves.
