Rhenish apple cabbage
The apple cabbage requires nothing more than apples in its preparation, so no additional sugar. Due to the pectin naturally contained in apples, the apple cabbage gels and brings in digestive fiber.
You are welcome to refine the apple slaw with spices as desired: cinnamon and vanilla powder, for example, go well with the delicious spread.
(Percentage of daily recommendation)
| Calorie | 122 cal. | (6 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 238 mg | (6 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Preparation steps
Peel apples, remove the core, and cut into pieces. Place apple pieces in a saucepan with a small amount of water and cook, stirring occasionally, until apples are soft but not overcooked. Transfer cooked apple pieces to a cheesecloth and pass through.
Pour the obtained juice into a saucepan, bring to the boil briefly and then continue to simmer over medium heat for about an hour. To test whether the apple cabbage is ready, you can make the gelatinization test. To do this, place a drop of the juice in a glass of cold water. If the drop falls heavy and lumpy (like honey) to the bottom of the glass, it is ready.
Fill the finished Rheinische Apfelkraut into sterile jars and seal.