Napa Cabbage and Morel Mushrooms
Napa Cabbage and Morel Mushrooms - An extra-light spring delicacy
Healthy, because
Even smarter
Nutritional values
Morels are a delicate spring and early summer speciality with inner values: they offer, for example, valuable protein and vitamins from the B group. Pointed cabbage provides plenty of vitamin C - one portion covers about half of your daily requirement.
Out of season for fresh morels you can also use dried ones. However, you will have to soak them in water for some time, depending on the package instructions.
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 163 μg | (272 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 239 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 100 grams fresh Morel
- 2 onions (about 100 grams)
- 2 Chicken breasts (about 300 grams)
- 2 Tbsps olive oil
- 1 Napa cabbage (about 1 kg)
- 125 milliliters Vegetable broth
- 2 sprigs rosemary
- salt
- peppers
Kitchen utensils
Preparation steps
Rinse morels repeatedly in a bowl of water and drain, then clean and cut in half lengthwise.
Peel, halve and thinly slice the onions.
Rinse the chicken breasts, pat dry with paper towels and cut in half horizontally.
Heat 1 tablespoon olive oil in a pan, add the onions and sauté briefly. Add the chicken and cook over low heat for 8-10 minutes, covered.
Meanwhile, trim cabbage and cut into quarters. Remove the core. Cut into 2 cm (approximately 3/4-inch) wide strips.
Remove chicken from pan and place on a plate.
Add cabbage and morels to the onions. Pour in vegetable stock, bring to a boil, reduce heat, cover and cook for about 8 minutes over low heat.
Meanwhile, rinse rosemary, shake dry and pluck leaves.
Using two forks, shred the chicken breasts into thin strips.
Heat the remaining oil in a non-stick pan and briefly cook the rosemary over medium heat. Add chicken, toss well to coat with the rosemary and season with salt.
Season vegetables with salt and pepper to taste and serve with the chicken.
