In this cabbage vegetable gale, the cale is harmoniously balanced the pungency of red pepper and the citrus freshness of an orange. Cabbage first stewed with onions in a mixture of orange and lemon juice, and at the end sprinkle with grated orange zest and spices. For preparations are best to take small young leaves of cabbage. They prepare faster, which means they retain more vitamins. Nutrition value of one serving: (4 total) Calories 220, total fats one 4 g., saturated fats g., proteins 3 g., carbohydrates 22 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 20 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 packets of 150 gr. fresh cabbage cale
- 1 tbsp. l (15 gr.) Butter
- 1 tbsp. l olive oil
- 1 large shallot, minced
- Juice of 1 orange and 1 tsp. zest (about 1/3 tablespoon juice)
- Juice of half a medium lemon (about 1 tbsp. L.)
- 1/4 tsp ground coriander
- 1/4 tsp red pepper flakes
Recipes with similar ingredients: kale, shallots, Orange juice, red pepper flakes, coriander
Recipe preparation:
- In a large deep frying pan or cauldron over medium heat heat butter and olive oil. Add shallots and sauté, stirring often, until soft, about 3 minutes. Add orange and lemon juice and cook until the juice has evaporated by half, about 3 minutes.
- Add cabbage kale in batches, stirring it with tongs while it will not begin to fade, then add more; keep frying until whole cabbage will not fade, 4-6 minutes. Add orange zest, 3/4 h. l salt, a little ground black pepper, coriander and red pepper and mix.
- Place the kale with tongs on a serving plate and serve warm.
