Directions:
- Core cabbage and cut into 1 cm wide ribbons.
- Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use).
- Heat olive oil in a large frying pan. Add caraway seeds and cook for a few seconds, until their color starts to change.
- Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp).
- Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes). If there is excess liquid, cook uncovered in this step, until liquid is evaporated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.1 Kcal (348 kJ) | ||
| Calories from fat | 32.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Sodium | 359.99mg | 15% | |
| Potassium | 378.17mg | 8% | |
| Total Carbs | 12.08g | 4% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 1.94g | 4% | |
| Vitamin C | 38.6mg | 64% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.6mg | 3% | |
| Calcium | 67.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 47.03 Kcal (197 kJ) | ||
| Calories from fat | 18.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 6% | |
|---|---|---|---|
| Sodium | 203.73mg | 15% | |
| Potassium | 214.02mg | 8% | |
| Total Carbs | 6.84g | 4% | |
| Sugars | 3.19g | 23% | |
| Dietary Fiber | 3.07g | 22% | |
| Protein | 1.1g | 4% | |
| Vitamin C | 21.8mg | 64% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 0.3mg | 3% | |
| Calcium | 38.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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