Smarter red cabbage
Red cabbage is packed with nutrients including vitamins C and K, as well as satiating dietary fiber.
Depending on your taste prefernces, this red cabbage can be refined with other spices such as caraway or juniper berries to match your menu.
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 55.8 μg | (93 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 28 ozs Red cabbage
- 1 onion
- 1 acidic Apple (e.g. Granny Smith, Pippin)
- 2 Tbsps Canola oil
- 8 ozs Vegetable broth
- 6 Tbsps apple cider vinegar
- 1 bay leaf
- 4 cloves
- 1 Cinnamon stick
- salt
- peppers
- 5 Tbsps Plum or Plum butter
Preparation steps
Remove outer leaves and wash cabbage. Cut into quarters with a large knife and cut out the hard stalk. Now cut the quarters into fine strips with a vegetable slicer or a sharp knife. Peel onion and apple and chop finely.
Heat the oil in a pot and sauté the onion for 2 minutes at medium heat until transparent. Add apple and red cabbage and steam for 3-4 minutes while stirring. Deglaze with stock and vinegar and stir well.
Add bay leaf, cloves and cinnamon stick to the red cabbage and season with salt and pepper. Cover and cook over low heat for about 1 hour. Stir regularly. Add some more stock if necessary.
Stir in plum puree about 15 minutes before the end of the cooking time. Finally, season to taste with salt and pepper and remove the bay leaf and cloves.
Serve the finished red cabbage hot or cool it down, let it stand in the refrigerator for one or two days and reheat it again for consumption.