White cabbage stew with carrots – “Regional Autumn recipe”
White cabbage stew with carrots – “Regional Autumn recipe”
The White cabbage stew with carrots is a super easy and tasty recipe for the autumn season. As one of the last vegetables harvested in our gardens, the white cabbage is full of nutrients which pimp out body in the cold season. This recipe with only 5 main ingredients is very fast to prepare and easy to cook – only a large pot and a stove are needed for. Cabbage is the perfect source of Vitamin C & K which are very important to your immune system, especially in the autumn/winter time. Make sure to grab a head of organic cabbage at a regional farm or supermarket and try this grandmother special recipe – a German classic dish.
White cabbage stew with carrots – by Truefoodsblog
Nutritional Information – Cabbage
Despite its impressive nutrient content, cabbage is often overlooked. While it may look a lot like lettuce, it actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower, and kale.
Even though cabbage is very low in calories, it has an impressive nutrient profile.
In fact, just 1 cup (89 grams) of raw green cabbage contains (2):
- Calories: 22
- Protein: 1 gram
- Fiber: 2 grams
- Vitamin K: 85% of the RDI
- Vitamin C: 54% of the RDI (Your body needs vitamin C for many important functions, and it is a potent antioxidant)
- Folate: 10% of the RDI
- Manganese: 7% of the RDI
- Vitamin B6: 6% of the RDI
- Calcium: 4% of the RDI
- Potassium: 4% of the RDI
- Magnesium: 3% of the RDI
Cabbage also contains small amounts of other micronutrients, including vitamin A, iron and riboflavin.
In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation.
Source: Healthline
How to Do:
- Assemble all the ingredients and pre-cut the vegetables, onion, garlic etc. and weight the vegetable broth.
Ingredients used for stew – preparation
2. Heat the large saucepan on the stove and fill in the Olive Oil. Sear onions and garlic with the chopped thyme for 2-3 minutes until well glazed. Add the cabbage and the carrot slices to the pot and fill up with the 2 Cups of Vegetable Broth.
3. Add the Caraway seeds and the brown sugar to the pot and let the stew cook for around 15 minutes with a lit on. Check the cabbage occasionally for its texture.
4. The cabbage is well cooked with a slight bite left in the cabbage when this point is reached solve the potato starch in 1/4 cup of cold water and mix slowly within the cabbage stew in the pot. This step gives the glazed consistency to the stew (cook for 2 more minutes after that).
5. Taste the stew, add salt and white pepper as much as needed. The stew is now ready to serve
Enjoy this simple and stewy dish, and if you give them a try, let us know! We love seeing your comments, and especially your Instagram photos. Just tag them #Truefoodsblog so we can give them a look.
White cabbage stew with carrots – Regional Autumn recipe by Truefoodsblog
