Red Wine Baked Cabbage
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If you want to add a little variety to the delicious oven vegetables, you can also use other nuts, such as hazelnuts, almonds or cashew nuts.
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 60.9 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 812 mg | (20 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 Red cabbage about 1.5 kg (approximately 3 pounds)
- vegetable oil (for greasing the pan)
- 40 grams Walnut
- 2 bay leaves
- 1 Cinnamon stick
- 4 shallots
- 400 milliliters Red wine
- 2 Tbsps balsamic vinegar
- 2 Tbsps lingonberry (jarred)
- salt
- freshly ground peppers
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Grease a baking sheet with vegetable oil.
Rinse the cabbage, cut into wedges and place on the prepared baking sheet. Sprinkle with walnuts and cinnamon and place the bay leaves on top. Peel the shallots, slice thinly and distribute over the cabbage. Whisk the red wine, balsamic vinegar and lingonberries together and drizzle over the cabbage. Season with salt and pepper and cook for 40 minutes, until the cabbage is tender. Baste with the wine marinade before serving.
