Rice and Cabbage Salad with Bacon
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(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
456
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Long grain rice
- salt
- 250 grams Savoy cabbage
- 100 grams Smoked bacon
- 1 onion
- 2 Tbsps vegetable oil
- peppers (freshly ground)
- 120 milliliters Vegetable broth
- 3 Tbsps White vinegar
Preparation steps
1.
Bring rice with twice the amount of salted water to a boil. Simmer, covered, for about 20 minutes. Cool, stirring occasionally.
2.
Rinse and dry cabbage, cut into strips. Cut bacon into thin strips. Peel onion and chop. Heat oil in a pan and sauté onion and bacon. Add cabbage and sauté together briefly. Season with salt and pepper, add broth and vinegar. Cover and cook until cabbage is al dente, for about 8 minutes. Place cooled rice on plates, top with cabbage mixture and let rest for about 15 minutes. Serve.
