Red Cabbage with Cranberries
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
175
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 28 ozs Red cabbage
- 1 onion
- 2 Tbsps vegetable oil
- 7 ozs Red wine
- 1 bay leaf
- ½ Cinnamon stick
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- 3 Tbsps Cranberry (cooked)
- salt
- freshly ground peppers
- 1 sprig thyme
Preparation steps
1.
Core cabbage and cut into thin strips. Peel onion and chop finely.
2.
Heat oil in a pot and saute onion until translucent. Add cabbage and saute for a few minutes. Add wine, bay leaf and cinnamon. Cover and simmer on low heat for about 10 minutes. Remove the lid. Add vinegar, honey and cranberries, season with salt and pepper and simmer for 30 more minutes, stirring occasionally. Add more water, if necessary.
3.
During the last 5 minutes of cooking, add thyme. Remove cinnamon and bay leaf. Place into serving bowls and serve.
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