Red Cabbage with Apples and Chestnuts

0
Average: 0 (0 votes)
(0 votes)
Red Cabbage with Apples and Chestnuts
share Share
print
bookmark_border Copy URL
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
408
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie408 cal.(19 %)
Protein7 g(7 %)
Fat10 g(9 %)
Carbohydrates67 g(45 %)
Sugar added10 g(40 %)
Roughage14.8 g(49 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.3 mg(44 %)
Vitamin K65 μg(108 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.7 mg(50 %)
Folate149 μg(50 %)
Pantothenic acid1.4 mg(23 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C175 mg(184 %)
Potassium1,390 mg(35 %)
Calcium135 mg(14 %)
Magnesium92 mg(31 %)
Iron2.8 mg(19 %)
Iodine12 μg(6 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.1 g
Uric acid93 mg
Cholesterol20 mg
Complete sugar41 g

Ingredients

for
4
Ingredients
350 grams Chestnuts
1 kilogram Red cabbage
1 onion
1 pc ginger (about 2 cm)(approximately 3/4 inch)
30 grams clarified butter
l Red wine
100 milliliters or apple Pear juice
2 Star anise
1 Juniper berries
1 cloves
2 Tbsps sugar
2 Tbsps Red wine vinegar
1 tart Apple
salt
freshly ground peppers
How healthy are the main ingredients?
Red cabbageChestnutsugargingeronionJuniper berries

Preparation steps

1.
Preheat the oven to 220 ° C convection preheat.
2.

Cut chestnut shells crosswise and bake in preheated oven at 200°C (approximately 400°F) until shells are cracked and chestnuts are tender (about 30 minutes). Remove, cool and peel.

3.

Remove outer leaves of cabbage. Halve and core. Cut into thin strips. Peel onion and ginger, dice finely. Heat clarified butter in a pan and saute onion and ginger. Deglaze pan with wine and juice. Add spices and vinegar and simmer for about 35 minutes on medium heat. Peel apples, quarter and core, cut into pieces. Add apples to cabbage after 15 minutes of cooking. Add chestnuts 5 minutes before the end of cooking. Season with salt and pepper. Serve with Christmas goose and potato dumplings.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners