Red Cabbage with Pumpkin

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Red Cabbage with Pumpkin
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
245
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie245 cal.(12 %)
Protein7 g(7 %)
Fat9 g(8 %)
Carbohydrates27 g(18 %)
Sugar added2 g(8 %)
Roughage8 g(27 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E8.4 mg(70 %)
Vitamin K62.2 μg(104 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3 mg(25 %)
Vitamin B₆0.5 mg(36 %)
Folate111 μg(37 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C150 mg(158 %)
Potassium897 mg(22 %)
Calcium112 mg(11 %)
Magnesium71 mg(24 %)
Iron2.4 mg(16 %)
Iodine13 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.3 g
Uric acid106 mg
Cholesterol0 mg
Complete sugar25 g

Ingredients

for
4
Ingredients
1 shallot
1 smaller Red cabbage (1,2 kg)
2 Tbsps vegetable oil
150 milliliters fruity Red wine
250 milliliters Apple juice
1 bay leaf
1 Cinnamon stick
150 grams Hokkaido pumpkin
4 Tbsps balsamic vinegar
2 Tbsps Quince jelly
salt
freshly ground peppers
2 Tbsps Pumpkin seed

Preparation steps

1.

Peel the shallot and finely chop. Remove the outer leaves of the cabbage, quarter, cut out stalk and cut or slice into thin strips. Heat the oil in a saucepan and sauté the cabbage and shallot. Pour in the wine and juice, add bay leaf and cinnamon, bring to a boil and simmer on low heat for 1 hour. Stir occasionally and add water as needed to reach 300 ml (approximately 1 1/3 cups).

2.

Rinse the pumpkin and cut into thin slices. Mix into the cabbage during the last 15 minutes of cooking. Season with vinegar, quince jelly, salt and pepper until piquant. Serve garnished with pumpkin seeds.

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