Carrot, Leek and Cabbage Stir-Fry with Capers
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
148
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 38.4 μg | (64 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Vegetable Stir-Fry
- 40 grams sun-dried Tomatoes
- 150 grams carrots
- 200 grams Leeks
- 150 grams Savoy cabbage
- 4 Tbsps olive oil
- 250 grams Mung bean sprouts
- 100 milliliters Vegetable broth
- 2 Tbsps balsamic vinegar
- cayenne pepper
- salt
- 3 Tbsps small Caper
Preparation steps
1.
Finely dice sun-dried tomatoes and soak in room temperature water for about 1 hour.
2.
Peel and julienne (very finely slice) carrots. Rinse, trim and julienne leeks.
3.
Cut cabbage into thin strips.
4.
In a large frying pan, sauté carrots in hot olive oil, stirring. Add leeks and cabbage and stir-fry 3 minutes more, until vegetables are al dente. Add tomatoes and soaking liquid, sprouts, vegetable broth, balsamic vinegar, cayenne pepper, salt to taste, and capers. Cover and cook 2-3 minutes more. Season to taste.
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