Red Cabbage with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 14,786 cal. | (704 %) | ||
| Protein | 947 g | (966 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 2,281 g | (1,521 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1,567 g | (5,223 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1,067.6 mg | (8,897 %) | ||
| Vitamin K | 15,008.3 μg | (25,014 %) | ||
| Vitamin B₁ | 39.5 mg | (3,950 %) | ||
| Vitamin B₂ | 27.7 mg | (2,518 %) | ||
| Niacin | 396.9 mg | (3,308 %) | ||
| Vitamin B₆ | 94 mg | (6,714 %) | ||
| Folate | 21,929 μg | (7,310 %) | ||
| Pantothenic acid | 201.2 mg | (3,353 %) | ||
| Biotin | 1,267 μg | (2,816 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 35,730 mg | (37,611 %) | ||
| Potassium | 151,108 mg | (3,778 %) | ||
| Calcium | 23,230 mg | (2,323 %) | ||
| Magnesium | 10,035 mg | (3,345 %) | ||
| Iron | 276.9 mg | (1,846 %) | ||
| Iodine | 1,824 μg | (912 %) | ||
| Zinc | 118.1 mg | (1,476 %) | ||
| Saturated fatty acids | 23.6 g | |||
| Uric acid | 20,047 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 2,204 g |
Ingredients
- Ingredients
- 250 Red cabbage (cut into fine strips)
- 2 onions (finely diced)
- 2 Tbsps vegetable oil
- 1 Juniper berries
- 2 cloves
- 1 bay leaf
- 500 milliliters unfiltered Apple juice
- 1 Tbsp Red wine vinegar
- 250 milliliters water
- 2 tsps dried Broth
- 2 tart Apple
Preparation steps
For the braised red cabbage: In a saucepot, heat the oil, then add the onions and cook until tender. Add the cabbage, herbs, vinegar, apple juice, and enough water to barely cover the cabbage. Sprinkle the broth into the pot, stir well, and simmer, covered, about 30 minutes.
Peel the apples and cut into quarters, remove core, and coarsely dice. Add the apples to the braised red cabbage just before serving.
For the dumplings: Combine the milk, sugar, raisins, cinnamon and salt in a saucepan and bring to a simmer. Pour over the dumpling bread and let soak for about 15 minutes. Stir in the egg and egg yolk to make a loose dough. Use spoons to shape the dough into small dumplings and drop them into simmering salted water. Simmer until fully cooked, about 10 minutes.
To serve, spoon the braised red cabbage into a serving dish and top with the dumplings.
