Savoy Cabbage Soup with Sausage and Mustard
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 onion
- 1 Savoy cabbage (small, about 600 g)
- 500 grams carrots
- 2 Tbsps butter
- 1 tsp marjoram (dried)
- salt
- peppers (freshly ground)
- 2 Apple
- ½ lemon (juice)
- 200 grams Sour cream
- 3 Tbsps Mustard
- 500 grams Bologna sausage (sliced thick)
Preparation steps
Peel and finely chop the onion. Remove the outer leaves from the cabbage. Cut into quarters lengthwise, remove inner core and coarsely chop cut the leaves. Rinse cabbage and drain.
Peel and cut carrots into 0.5 cm (approximately 1/4 inch) thick slices.
Saute the onions in butter in a pot until translucent. Add cabbage and carrots and saute for another 3 minutes. Pour 1.5 liters (approximately 6 cups) of water into the pot, then season with salt, pepper and dried marjoram. Bring to a boil and simmer for 15-20 minutes, until al dente.
Meanwhile, rinse and quarter the apples, then cut out cores and cut crosswise into thin slices. Immediately mix with the lemon juice.
Place the apples with lemon juice into the soup, bring to a boil again, then add the sliced sausage. Cover and simmer for about 15 minutes. Season again to taste.
Combine the sour cream with the mustard and pour into a bowl.
Arrange the sausages in serving bowls, then ladle the hot soup over the sausages. Garnish with marjoram leaves. Serve with mustard sour cream.