Ingredients:
- half of a cabbage cut into 4 serving sized wedges
- possible accompaniments mustard, sour pickles, horseradish or horseradish sauce
Directions:
- Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 320.21 Kcal (1341 kJ) | ||
| Calories from fat | 59.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 10% | |
|---|---|---|---|
| Cholesterol | 2.83mg | 1% | |
| Sodium | 79.29mg | 3% | |
| Potassium | 1122.55mg | 24% | |
| Total Carbs | 53.02g | 18% | |
| Sugars | 18.91g | 76% | |
| Dietary Fiber | 8.18g | 33% | |
| Protein | 13.47g | 27% | |
| Vitamin C | 27.3mg | 45% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2mg | 11% | |
| Calcium | 96.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 93.62 Kcal (392 kJ) | ||
| Calories from fat | 17.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 10% | |
|---|---|---|---|
| Cholesterol | 0.83mg | 1% | |
| Sodium | 23.18mg | 3% | |
| Potassium | 328.21mg | 24% | |
| Total Carbs | 15.5g | 18% | |
| Sugars | 5.53g | 76% | |
| Dietary Fiber | 2.39g | 33% | |
| Protein | 3.94g | 27% | |
| Vitamin C | 8mg | 45% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.6mg | 11% | |
| Calcium | 28.3mg | 10% | |
* 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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