Red Cabbage Salad with Orange Dressing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the salad
- 400 grams fresh Red cabbage
- 1 tsp salt
- 2 Tbsps dried Cranberry
- 2 Tbsps planed almonds
- For the dressing
- 1 Orange
- 1 Tbsp Fruit Vinegar (raspberry vinegar)
- 2 Tbsps sunflower oil
- 1 tsp Walnut oil (as desired)
- ½ tsp sugar
- 1 tsp Cranberry jam
- For the potatoes
- 500 grams potatoes
- 1 tsp salt
- 40 grams butter
- 1 Tbsp Pastry flour
- 1 egg yolk
- 1 egg
- salt
- 1 pinch Nutmeg
- 1 Tbsp ground Poppy seeds
- 1 egg yolk
Preparation steps
For the potatoes: Peel, dice and boil potatoes in salted water for about 15 minutes.
For the salad: Meanwhile, rinse cabbage, slice and break apart in a bowl. Add salt. Mince cranberries and add to cabbage. Roast almonds in a dry pan until golden brown and fragrant. Add to cabbage.
Drain potatoes, evaporate excess liquid over low heat and press through a ricer.
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
Beat butter until creamy. Add egg yolk, egg, flour, spices and poppy seeds. Stir and season with salt and pepper. Pour mixture into a piping bag with a star tip. Pipe small pyramids onto the baking sheet. Brush pyramids with beaten egg yolk and bake until golden, about 10 minutes.
For the marinade: Zest orange. Cut in half and squeeze the juice from one half. Combine zest, juice, vinegar, oil(s), sugar and cranberry jam. Pour over cabbage mixture and mix well. Season with salt and pepper and let sit for 10 minutes.
Put salad into bowls and serve with potatoes.
