4 Serves
20 Mins
Thinly slice the cabbage using a sharp chef's knife on a cutting board.
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Vitamin K
102 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
57 µg / 400 µgCalcium
55 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
252 mg / 4,700 mgSodium
311 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the olive oil in a frying pan over medium heat.
Add the shredded cabbage and pickled ginger to the pan, tossing gently with tongs to combine.
Season the mixture with salt and pepper to taste and serve immediately while hot.
59
g7
g30
g
