Savoy Cabbage and Carrot Stew
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
148
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 47.3 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,177 mg | (29 %) | ||
| Calcium | 233 mg | (23 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Savoy Head of cabbage (medium-sized)
- 4 carrots
- 1 small Leek
- 1 white onion
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pc ginger (about 8 cm)
- 1 Tbsp Canola oil
Preparation steps
1.
Rinse and core the cabbage and cut the leaves into pieces. Peel the carrots and cut into wide strips. Peel the ginger and thinly slice. Rinse and clean the leek and cut into rings. Peel the onion and cut into wedges.
2.
Heat the oil in a large soup pot or Dutch oven and sauté the onion until translucent. Add the carrots, leek and ginger and cook briefly. Stir in the cabbage, stir to coat and sauté until beginning to wilt, a few minutes. Pour in the broth and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally until the vegetables are tender, 20-25 minutes.
3.
Season the cabbage with salt and pepper to taste and serve with fried sausages, if desired.
