Roast Beef with Persimmon Red Cabbage Salad
Roast beef with Persimmon Red Cabbage Salad - Tender meat with crisp salad.
Healthy, because
Even smarter
Nutritional values
Red cabbage is full of vital substances. Particularly remarkable is the high content of secondary plant substances, which give red cabbage its characteristic colour and ensure its health benefits. Radical scavengers such as bioflavonoids, chlorophyll, indoles and phenols and the natural colouring agent anthocyanin have been proven to have a cell-protective effect and can, for example, delay the ageing process.
If you prefer, you can also serve the persimmon-red cabbage salad with equally low-fat slices of turkey or chicken breast cold cuts. The persimmon can be replaced by orange or grapefruit fillets, for example.
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 40.1 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 105 mg | (111 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 18 ozs Red cabbage
- 2 carrots
- 1 Orange
- 2 Tbsps apple cider vinegar
- 1 Tbsp honey
- salt
- 2 Persimmon
- 2 Tbsps Walnut oil
- cayenne pepper
- 2 sprigs thyme
- 12 slices Roast beef
- 1 oz Pecan
Preparation steps
Trim cabbage, rinse and remove the stalk and hard leaf ribs. Cut cabbage into fine strips. Peel carrots and grate coarsely.
Rinse orange in hot water, pat dry, finely grate 1 teaspoon of zest and squeeze the juice. Add zest and juice to vinegar and honey in a bowl. Toss with cabbage and carrots, season with salt and let stand for about 30 minutes.
Meanwhile, peel and dice persimmons. Mix with oil into the salad and season with salt and cayenne pepper.
Rinse thyme, shake dry and chop.
Arrange slices of roast beef with salad on plates, sprinkle with the pecans and thyme and serve.
