Broiled Camembert with Red Cabbage
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
719
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 719 cal. | (34 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 949 mg | (95 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 51 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Red cabbage
- 2 Tbsps Canola oil
- ½ Cinnamon stick
- 1 Tbsp sugar
- 2 Tbsps apple cider vinegar
- 80 milliliters dry Red wine (or red grape juice)
- salt
- 250 grams Red Currants
- peppers
- 4 Camembert (about 200 gram each, in wooden baskets)
- ½ handful parsley
Preparation steps
1.
Rinse, trim and remove core from cabbage. Slice cabbage into thin strips. Heat oil in a saucepan. Add cabbage and sauté 1-2 minutes. Stir in cinnamon stick, sugar, vinegar and wine. Season with salt and simmer about 25 minutes. Meanwhile, rinse currants, pat dry and remove seeds. Add currants to pan with cabbage and cook about 10 minutes. Season with salt and pepper and remove from heat.
2.
Preheat broiler. Remove Camembert from packages. Cut circles of parchment paper to line wooden baskets. Place Camembert in baskets and broil, watching carefully, until cheese begins to bubble, about 10 minutes.
3.
Meanwhile, rinse parsley, shake dry and chop. Sprinkle hot Camembert with parsley. Serve with cabbage, chilled or at room temperature, as desired.
