Cabbage Soup with Sausage
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
414
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 63.7 μg | (106 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams dressed Green cabbage
- 1 Tbsp finely diced Smoked bacon
- 1 small onion
- 2 garlic cloves
- 1 Tbsp ground paprika (sweet)
- 1 bay leaf
- 2 Tbsps clarified butter
- 500 milliliters Beef broth
- 1 tsp dried marjoram
- ½ tsp ground Caraway
- 1 tsp Vinegar
- 2 Tbsps Sour cream
- 400 grams Hungarian Bologna sausage
- salt
- freshly ground peppers
Preparation steps
1.
Cut cabbage into strips. Peel onion and garlic and chop finely.
2.
Heat butter in a saucepan and saute bacon until crispy, add marjoram, cabbage, garlic and onion, cook briefly. Add paprika and mix well. Add broth and vinegar, bring to a boil and season with salt, pepper and bay leaf. Simmer for approximately 25-30 minutes.
3.
Remove casing from sausages, halve lengthwise and cut into thin slices. Heat oil in a pan and sear sausages. Drain through a sieve.
4.
Season soup to taste again, add sour cream. Pour soup into bowls and top with fried sausages. If desired, garnish with blanched cabbage strips.
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