4 Serves
25 Mins
Using a chef's knife and cutting board, finely shred the red cabbage and mince the fresh ginger root.
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Vitamin K
13 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
7 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
15 mg / 1,250 mgPotassium
153 mg / 4,700 mgSodium
296 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 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 large frying pan over medium heat.
Add the shredded red cabbage and minced fresh ginger root to the pan, sautéing until the cabbage is tender but still retains a slight crunch.
Season the mixture with salt and black pepper to taste, then remove from heat and serve immediately.
7
g52
g12
g
