Savoy Cabbage Pot
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
201
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 48 μg | (80 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Savoy cabbage
- 400 grams potatoes
- 2 carrots
- 1 stalk Leeks
- 3 Tomatoes
- 2 Tbsps butter
- 1 l Beef broth
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 handful fresh Fresh herbs (such as dill, parsley, lovage, thyme, etc.)
Preparation steps
1.
Trim and rinse the vegetables. Cut the leeks into rings, peel the carrots and cut them into sticks. Peel potatoes and cut into cubes. Remove from cabbage the hard outer leaves, cut the remaining cabbage in half, remove the stalk and cut the cabbage into strips. Blanch the tomatoes, peel, quarter, core and cut into pieces.
2.
Melt the butter in a large saucepan melt and briefly cook all vegetables except tomatoes. Pour in the broth, cover and cook for 25 minutes at low heat. Season with salt, pepper and nutmeg. Stir in the tomato cubes. Rinse the garden herbs, spin dry and finely chop. Stir just before serving into the hot soup and let rest for about 1 minute
