Red Cabbage with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 17.7 g | (59 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 99.5 μg | (166 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 26.2 μg | (58 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 230 mg | (242 %) | ||
| Potassium | 1,301 mg | (33 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 82 g |
Ingredients
- For the apples
- 6 small Apple
- 125 milliliters white wine
- 4 Tbsps honey
- 1 pinch Nutmeg
- For the red cabbage
- 1 kilogram Red cabbage
- 2 large Apple (such as Boskop)
- 50 grams Goose fat
- 1 Tbsp sugar
- 1 onion
- 1 bay leaf
- 2 cloves
- 2 Tbsps Red wine vinegar
- 125 milliliters dry Red wine
- 125 milliliters water
- 150 grams pickled Pumpkin (small cubes)
- 3 Tbsps Red currant jelly
Preparation steps
For the apples, rinse apples. Boil white wine in a pot with honey and nutmeg, add apples, cover and simmer for about 10 minutes. Occasionally baste apples with wine mixture during cooking time.
For the cabbage, rinse cabbage, remove core and outer leaves, cut in half and remove stalk. Cut cabbage halves into thin strips. Rinse apples, cut into quarters, remove core, peel and chop. Heat goose fat in a saucepan, add apple pieces, sprinkle with sugar and let caramelize slightly while stirring. Add red cabbage and fry. Add peeled onion, bay leaf and cloves to the saucepan. Drizzle with vinegar, red wine and water. Cover and cook for about 40 minutes over low heat. Add pumpkin and currant jelly and season with salt and pepper. Remove bay leaf and cloves and season to taste. Serve red cabbage on plates with slices apples on top.
