Cabbage is an excellent source of natural antioxidant, vitamin C, B vitamins, vitamin K as well as potassium, manganese, iron, and magnesium.
- 1 onion, diced
- 1 large carrot, chopped
- 2 celery sticks, sliced
- 2 cloves garlic, crushed
- 1 tbsp. olive oil
- 2-3 potatoes, small – medium (300g)
- 5 cups chicken stock, salt reduced
- 4-6 slices bacon, short cut, (120g)
- 2 cups cabbage, finely sliced
- Sprinkle thyme
- Heat medium size pot with olive oil. Sauté onion on medium heat until softened, around 5 mins.
- Add bacon and cook until browned. Add celery, garlic, carrot, thyme and cabbage, continuing to sauté for 3-4 mins.
- Add stock and potatoes, simmering until potatoes have cooked through, approx 20 mins.
- Season with salt and pepper to taste then serve.
Servings: 4 Serving size:536g
|Average Serve||Average 100g|
|Energy||817 kJ||152 kJ|
|195 Cal||36 Cal|
|Protein||7.8 g||1.4 g|
|Fat, total||8.9 g||1.6 g|
|- Saturated||2.8 g||0.5 g|
|Carbohydrate||18.1 g||3.4 g|
|- Sugars||7.7 g||1.4 g|
|Sodium||1570 mg||294 mg|
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