Spaghetti with Savoy Cabbage
Spaghetti with Savoy Cabbage - Everything tastes better with pasta - even cabbage (kids will love this!)
Healthy, because
Even smarter
Nutritional values
One serving of this pasta contains about 40 percent of your daily requirement of vitamin C, which supports a healthy immune system.
For this recipe, the savoy cabbage only be used in the spring and summer. In colder months, use napa cabbage or bok choy instead.
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 77.9 μg | (130 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 975 mg | (24 %) | ||
| Calcium | 297 mg | (30 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 256 mg | |||
| Cholesterol | 216 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 head Lettuce
- 1 carrot
- 2 ½ Tbsps Canola oil
- 1 tsp Mustard
- salt
- peppers
- 2 Tbsps mild Vinegar
- 1 small onion
- ½ tender Savoy cabbage
- 9 ozs Chicken breasts
- 9 ozs Whole Wheat Spaghetti
- 1 pc Parmesan
- ¾ cup Sour cream
- 2 eggs
Kitchen utensils
Preparation steps
Rinse lettuce, spin dry, and cut into bite-sized pieces.
Peel carrot and grate coarsely. Put in a salad bowl with the lettuce.
Stir 2 tablespoons oil with mustard and vinegar in a small bowl, season with salt and pepper and toss with the salad.
Peel the onion and chop finely.
Rinse cabbage, drain, core and remove outer leaves. Cut cabbage into fine strips. Bring a large pot of salted water to boil.
Rinse chicken, pat dry and dice finely. Season with salt and pepper.
Heat the remaining oil in a non-stick pan. Cook chicken on both sides, 1-2 minutes. Remove from the pan and wrap in aluminum foil.
Cook diced onions in the pan drippings until soft. Add cabbage, season with salt and pepper, cover and cook for about 15 minutes on low heat.
Add spaghetti to boiling salted water and cook until al dente according to package instructions.
Meanwhile, finely grate Parmesan cheese. Mix in a small bowl with sour cream, then whisk in eggs and add to the cabbage mixture.
Drain spaghetti and toss to combine with the chicken and cabbage. Briefly heat, if needed, and serve with the salad.
