Spiced Red Cabbage
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 715 mg | (18 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Red cabbage 1-2 kg (approximately 2.5-4.5 pounds)
- 1 onion
- 2 Tbsps butter
- 250 milliliters Apple juice
- 1 Tbsp sugar
- 3 Juniper berries
- 2 cloves
- 1 bay leaf
- salt
- freshly ground peppers
- 3 Tbsps balsamic vinegar
- 2 Tbsps red Red currant jelly
Preparation steps
1.
Remove the outer leaves from the cabbage, cut into quarters, remove the core and slice very thinly. Peel the onion and finely chop. Sauté the onion in butter until translucent. Add the cabbage, sauté briefly and stir in the apple juice. Tie the juniper berries, cloves and bay leaf in cheesecloth and add to the pan along with the sugar. Season with salt and pepper, cover and simmer for 25-30 minutes.
2.
Remove from heat, stir in the balsamic vinegar and red currant jelly. Transfer to a large bowl and serve warm.
