Steak and Pickled Red Cabbage Sandwich
Steak and Pickled Red Cabbage Sandwich - Wintery and healthy variant of the fast food classic. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
This dish is rich in protein as well as vitamin C from the red cabbage.
Vegetarians can also enjoy this tasty burger, as the meat can be easily replaced by fried halloumi or tofu.
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.8 mg | (148 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 29.9 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 8 μg | (267 %) | ||
| Vitamin C | 31.2 mg | (33 %) | ||
| Potassium | 831 mg | (21 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 3.6 μg | (2 %) | ||
| Zinc | 8.8 mg | (110 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 255 mg | |||
| Cholesterol | 105 mg |
Ingredients
- Ingredients
- 8 ozs Red cabbage
- 2 red onions
- 3 Tbsps Red wine vinegar
- 2 tsps honey
- 4 Tbsps olive oil
- salt
- peppers
- 22 ozs Flank Steak (or skirt steak)
- coarse Sea salt
- 4 round Whole Grain Rye Rolls
Preparation steps
Clean and wash the red cabbage and cut it into fine strips. Peel onions, cut 1 into strips; cut 2 into rings and put aside.
Knead the red cabbage with the onion strips, vinegar, honey and olive oil, salt and pepper and leave to stand for 30 minutes.
In the meantime, dab the steak dry, season with sea salt and fry on both sides in a hot grill pan for 5-7 minutes on both sides at high heat. Remove the steak from the pan, let it rest for 5 minutes and season with pepper.
In the meantime, cut the rye rolls in half horizontally.
Cut the meat into strips. Cover the roll with drained red cabbage salad, steak strips and onion rings and fix the roll lid with wooden sticks as desired.
