Ingredients Assorted cabbage and vegetables
| White cabbage | 1.0 (piece) |
| celery root | 1.0 (piece) |
| carrot | 3.0 (piece) |
| leek | 2.0 (piece) |
| potatoes | 500.0 (gram) |
| onion | 2.0 (piece) |
| sunflower oil | 4.0 (table spoon) |
| beef, 1 category | 150.0 (gram) |
| celery | 2.0 (table spoon) |
| animal fat | 50.0 (gram) |
Method of preparation
Finely chop the prepared cabbage, celery, carrots, potatoes, kohlrabi, leeks and onions, sprinkle with salt and pepper, mix. Put pieces of boiled meat in the heated fat, lightly fry them, put vegetables on top and pour boiling broth. Simmer over low heat with the lid closed until tender. Sprinkle with chopped celery before serving.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
The energy value is 0 kcal.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Assorted cabbage and vegetables PER 100 g
- 28 kCal
- 34 kCal
- 35 kCal
- 36 kCal
- 77 kCal
- 41 kCal
- 899 kCal
- 218 kCal
- 13 kCal
- 899 kCal
Tags: How to cook, calorie content 0 kcal, chemical composition, nutritional value, what vitamins, minerals, cooking method Assorted cabbage and vegetables, recipe, calories, nutrients