Spicy Sauerkraut
Spicy Sauerkraut - Sweet and sour cabbage with a hint of spiciness
Healthy, because
Even smarter
Nutritional values
The lactic acid present in sauerkraut and the vitamin K it contains promote our natural intestinal flora. Since the intestine is an important component of the body's immune system, an intact colonisation with the positively acting germs protects against diseases.
The spicy sauerkraut is ideal with protein sources such as chicken breast or fish fillets. The whole thing remains purely vegetarian if you serve the cabbage side dish with fried smoked tofu.
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 35.6 μg | (59 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 9 ozs fresh Sauerkraut
- 2 Tbsps vegetable oil
- 2 Tbsps ground paprika (sweet)
- ¼ cup dry white wine (or vegetable broth)
- ¾ cup Apple juice
- ½ cup Soy creamer
- salt
- peppers
- 1 tsp Apple syrup
Kitchen utensils
Preparation steps
Peel onion and garlic and finely chop.
Rinse and drain sauerkraut in a sieve.
Heat oil in a pot over medium heat. Cook onion and garlic, stirring occasionally, until beginning to brown.
Add sauerkraut and cook, stirring, until warmed through, 3-4 minutes.
Add paprika and wine (or vegetable broth).
Add apple juice and bring to a boil. Simmer, stirring occasionally, until reduced, about 20 minutes.
Add soy creamer and cook until warmed through and sauce is creamy, about 5 minutes more.
Season sauerkraut with salt and pepper. Stir in frozen apple juice and serve immediately.
