Vegan Cabbage Appetizers
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
93
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 93 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 350 grams Red cabbage
- 1 Tbsp Canola oil
- 120 milliliters Vegetable broth
- 1 Star anise
- 1 pc Cinnamon stick
- 2 cloves
- 4 peppercorns
- salt
- 1 Tbsp Apple jelly
- lemon juice
- 6 slices Whole Wheat Bread
- 2 Tbsps vegan Margarine
- 1 handful baby Spinach
- 2 Figs
Preparation steps
1.
Rinse the cabbage and cut into strips. Sauté briefly in oil in a hot pan. Deglaze with the broth. Place the star anise, cinnamon, cloves and pepper in a spice bag. Add to the broth, then add the salt, cover and simmer about 15 minutes until tender with a slight bite. Remove the lid and allow to cool. Remove the spice bag and season with apple jelly, lemon juice and salt.
2.
Cut out about 12 circles from the slices of bread and place on a plate. Brush with margarine.
Rinse the spinach and shake dry. Rinse the figs and cut into thin slices. Place the spinach on the bread, then add the drained cabbage on top. Serve garnished with figs.
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