Boiled cabbage with baked potato

90 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Seasonal period: September, October
Ingredients for 5 portions
Ingredients for portions/units
Cabbage 1.75 kg
Potatoes 0.4 kg
Carrots 0.3 kg
Garlic, bulb 2.0 ud
Table salt 3.75 g
Elaboration
  • Clean the cabbage (remove the outside leaves) and cut into squares.
  • Peel the carrot and chop into half-moons.
  • Peel the potato and dice about 2 cm.
  • Cook or steam the cabbage, the carrot and the potato.
  • Mix the vegetables together and add the fried sauce with the bacon cut into squares.
Nutritional information (1 portion)
Fiber 11.09 g
Saturates 4.2 g
Monounsaturated fatty acids 17.76 g
Polyunsaturated fatty acids 3.04 g
Cholesterol 0.13 mg
Calcium 136.48 mg
Iron 3.08 mg
Zinc 1.19 mg
Vitamin A 755.8 ug
Vitamin C 316.38 g
Folic acid 251.17 ug
Salt (Sodium) 334.76 mg
Sugars 12.84 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.