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Red Cabbage with Apples and Chestnuts
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
ready in 1 hr 45 mins
Calories:
408
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 65 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 1,390 mg | (35 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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
- ⅛ 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
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.
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