Salad with Cabbage and Potato Rings
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
582
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 15.02 g | (15 %) | ||
| Fat | 19.99 g | (17 %) | ||
| Carbohydrates | 99.91 g | (67 %) | ||
| Sugar added | 6.29 g | (25 %) | ||
| Roughage | 12.57 g | (42 %) |
more nutritional values
| Vitamin A | 305.13 mg | (38,141 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.63 mg | (22 %) | ||
| Vitamin B₁ | 0.42 mg | (42 %) | ||
| Vitamin B₂ | 0.37 mg | (34 %) | ||
| Niacin | 5.18 mg | (43 %) | ||
| Vitamin B₆ | 0.93 mg | (66 %) | ||
| Folate | 102.42 μg | (34 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 5.33 μg | (12 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 169.92 mg | (179 %) | ||
| Potassium | 2,004.5 mg | (50 %) | ||
| Calcium | 150.5 mg | (15 %) | ||
| Magnesium | 88.7 mg | (30 %) | ||
| Iron | 4.19 mg | (28 %) | ||
| Iodine | 28.35 μg | (14 %) | ||
| Zinc | 1.09 mg | (14 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Cholesterol | 77 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram potatoes
- 2 eggs
- 60 grams Potato flour
- 40 grams Pastry flour
- salt
- 1 small Red cabbage
- 2 Russet apples
- salt
- freshly ground peppers
- 3 Tbsps apple cider vinegar
- ½ tsp Mustard
- 2 pinches sugar
- 5 Tbsps sunflower oil
Preparation steps
1.
Rinse the red cabbage, quarter lengthwise, remove the stalk and cut into thin strips.
2.
Peel, quarter, remove the cores, and cube the apples. Add to the cabbage.
3.
Mix the oil, vinegar, sugar and mustard. Season with salt and pepper. Mix the dressing with the cabbage mixture and allow to integrate.
4.
Peel the potatoes. Rinse and boil in salt water for 25 minutes. Drain and push through a ricer.
5.
Knead the eggs, potato flour and salt into a dough. On a floured surface, mold walnut-sized pieces. Poke a hole in the middle to form rings.
6.
Boil the potato rings in plenty of water. Simmer until the rings comes to the surface. Simmer for another 3 minutes. Lift out, drain and serve with the cabbage and apple salad.
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