Savoy Cabbage with Pine Nuts and Sesame Seeds
Healthy, because
Even smarter
Nutritional values
Savoy cabbage contains plenty of chlorophyll. The green plant pigment is a real health booster. Among other things, it promotes blood formation and supports wound healing. Sesame and pine nuts score points with plenty of cell-protecting vitamin E and healthy unsaturated fatty acids.
Savoy cabbage causes unpleasant flatulence in some people. To prevent this, season the vegetables with some caraway, aniseed, or ginger, which improves tolerance.
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 734 mg | (18 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 Savoy cabbage
- salt
- 1 white onion
- 3 Tbsps Sesame seeds
- 3 Tbsps Pine nuts
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 3 Tbsps balsamic vinegar
Preparation steps
Cut cabbage into quarters, remove core and thinly slice. strips. Rinse cabbage and blanch 3-4 minutes in salted boiling water. Plunge immediately into cold water and drain well.
Peel onion and cut into thin rings. Toast sesame seeds and pine nuts in a large frying pan until fragrant. Add olive oil. Add cabbage and cook, stirring. Season with salt and pepper. Deglaze with balsamic vinegar and divide among deep plates or dishes. Garnish with onion rings.
