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4 Serves
107 Mins
2 g
10 g
7 g
Prepare the vegetables by slicing the cabbage into thin strips, peeling and slicing the carrots, and finely dicing the onion and garlic.
Ingredients, vitamins, and health benefits
Cabbage
Carrots
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
1123 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced onions and garlic to the pot and sauté until they are soft and translucent.
Add the sliced cabbage and carrots to the pot, stirring well to coat them in the oil and aromatics.
Pour in the vegetable broth, cover the pot, and simmer the mixture until the vegetables are tender.
Season the stew with salt and pepper to taste, then serve hot.
Onion
Garlic
Vegetable Broth
Olive Oil
Salt
Black Pepper
Vitamin A
249 µg / 900 µgVitamin C
14 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
27 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
22 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
13 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
231 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
9
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Persian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g