Red Cabbage with Nuts
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 600 grams Red cabbage
- 5 Tbsps Red wine vinegar
- 1 Tbsp Apple juice
- 1 Tbsp olive oil
- 2 Tbsps liquid honey
- 1 generous pinch Ground allspice
- 1 generous pinch Ground clove
- 1 generous pinch Ground cinnamon
- salt
- freshly ground peppers
- 100 grams peeled Walnut
Preparation steps
1.
Trim and quarter the cabbage, cut out the stalk and cut the cabbage into strips crosswise. Place in a bowl and cover with boiling water. Leave to stand for 5 minutes and then drain.
2.
For the dressing, mix the vinegar with the juice, the oil and the honey, add the spices and season with salt and pepper.
3.
Toast the nuts in a dry skillet until fragrant. Remove, allow to cool and chop coarsely.
Mix the dressing into the red cabbage, leave to soak briefly and serve showered with nuts.
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