Red Cabbage Salad with Sausages, Apples and Mustard
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
721
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 721 cal. | (34 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 91.9 μg | (153 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 1,064 mg | (27 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 sm head Red cabbage (1 kg)
- 2 Tbsps apple cider vinegar
- 2 Tbsps Orange juice (freshly squeezed)
- 1 Tbsp honey
- salt
- 3 scallions
- 2 Apple
- 3 Tbsps grapeseed oil
- 8 small Hot dogs
- medium hot Mustard
How healthy are the main ingredients?
Red cabbagegrapeseed oilapple cider vinegarOrange juicehoneysaltPreparation steps
1.
Cut the cabbage into quarters, cut out the stalk and remove the outer leaves. Cut or slice cabbage in thin strips and combine well in a bowl with the vinegar, orange juice and honey, season with salt. Cover and infuse for about 30 minutes. Trim scallions, rinse and cut diagonally into rings. Peel 1 apple, quarter, core and cut small. Put the oil, scallions and apple into the salad and season with salt.
2.
Place the sausages on skewers and heat in boiling water.
3.
Rinse the remaining apple, dry, quarter, core and cut into wide wedges.
4.
Arrange the salad on plates, distribute sausages on top and give each an apple wedge with a dollop of mustard. Serve immediately.
