Vegan Purple Cabbage Pasta
Vegan Purple Cabbage Pasta - Colorful treat for your lunch break
Healthy, because
Even smarter
Nutritional values
Pointed Cabbage contains a concentrated load of secondary plant substances, including bioflavonoids, chlorophyll, indoles, and phenols. They all prevent free radicals from damaging our body cells and thus prevent premature aging processes.
Purple pointed cabbage is not always easy to find, but can be found in well-stocked supermarkets or fruit and vegetable stores. If you can not find any, you can prepare the pointed cabbage pasta vegan with green pointed cabbage or alternatively with round red cabbage.
(Percentage of daily recommendation)
| Calorie | 650 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 95 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 625 mg | (16 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Tbsps walnut kernels
- 14 ozs purple pointed cabbage
- ½ red onion
- 3 Tbsps olive oil
- peppers
- salt
- 38 ozs Egg-Free vegan Papardelle
- ½ lemon (juice)
- 7 ozs Vegetable broth
- ½ pomegranate
Preparation steps
Toast walnuts in a non-stick frying pan without adding fat for 3 minutes over medium heat, let cool and chop coarsely.
Clean pointed cabbage, wash and cut into 1-inch wide strips. Peel and finely dice the onion. Heat oil in a frying pan. Sauté onion for 3-5 minutes over medium heat. Add pointed cabbage and cook, turning, for 4-5 minutes. Season with salt and pepper.
Meanwhile, in a large pot, bring plenty of salted water to a boil. Cook pappardelle in it according to package instructions in 9-11 minutes, or until al dente.
Deglaze pointed cabbage with lemon juice and broth and simmer for another 5 minutes or so, until liquid has largely boiled away and cabbage is cooked al dente. Meanwhile, remove the pomegranate seeds.
Drain the pappardelle, reserving some of the cooking water. Fold the pasta into the pointed cabbage, season to taste and add a little more cooking water if necessary. Divide the vegan pointed cabbage pasta into deep plates, season with pepper, sprinkle with chopped walnuts and pomegranate seeds.
