Boiled cabbage with baked potato

90 min
Type of dish: Vegetables
Temperature: Hot
Allergens
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cabbage 2.0 kg
Potato 0.5 kg
Carrots 0.3 kg
Bacon 0.1 kg
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)
Fiber 12.82 g
Saturates 8.46 g
Monounsaturated fatty acids 23.03 g
Polyunsaturated fatty acids 4.46 g
Cholesterol 20.13 mg
Calcium 158.73 mg
Iron 3.83 mg
Zinc 1.75 mg
Vitamin A 760.87 ug
Vitamin C 364.32 g
Folic acid 288.86 ug
Salt (Sodium) 6008.85 mg
Sugars 14.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.