Boiled cabbage with baked potato

90 min
Type of dish: Vegetables
Temperature: Hot
Seasonal period: September, October
Ingredients for 5 portions
Ingredients for portions/units
Cabbage 2.0 kg
Potatoes 0.55 kg
Carrots 0.3 kg
Garlic, bulb 2.0 ud
Intense olive oil 0.125 l
Table salt 75.0 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)
Energy
429.48
kcal
Carbohydrates
34.47
g
Proteins
13.88
g
Lipids
26.21
g
Fiber 12.8 g
Saturates 4.21 g
Monounsaturated fatty acids 17.76 g
Polyunsaturated fatty acids 3.11 g
Cholesterol 0.13 mg
Calcium 158.64 mg
Iron 3.58 mg
Zinc 1.39 mg
Vitamin A 760.87 ug
Vitamin C 364.14 g
Folic acid 288.34 ug
Salt (Sodium) 5872.78 mg
Sugars 14.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.