Fiery Cabbage Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
266
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 191.2 μg | (319 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Green cabbage
- 1 onion
- 2 garlic cloves
- 150 grams Bologna sausage
- 2 Tbsps clarified butter
- 1 Tbsp finely diced Smoked bacon
- 1 tsp dried marjoram
- 1 Tbsp sweet ground paprika
- 1 tsp hot ground paprika
- 600 milliliters Beef broth
- 400 milliliters pureed Tomatoes
- 1 tsp White vinegar
- salt
- freshly ground peppers
- ½ tsp ground Caraway
- 1 bay leaf
- 2 Tbsps Whipped cream
Preparation steps
1.
Rinse cabbage, remove stalk, remove outer leaves and cut into narrow strips. Peel onion and garlic and finely chop. Remove skin from sausage and cut into thin slices.
2.
Melt butter in a saucepan, sauté bacon and sausage, remove sausage and drain on paper towel. Add onion and sauté until translucent. Add marjoram, cabbage and garlic and cook briefly. Then stir in paprika, broth, tomato puree and vinegar and season with salt and pepper. Bring to a boil, add caraway seeds and bay leaf. Reduce heat and let simmer for 20-25 minutes over medium heat.
3.
Season to taste again, add sour cream and mix. Arrange sausage in bowls, add soup and serve garnished with paprika.
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