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Recipe by Emporion
Vicenza-style cabbage is a typical side dish from the province of Vicenza, in Veneto. Prepared with white cabbage, onion, garlic, Renetta apple, pancetta and seasoned with olive oil and butter, this dish has an irresistible flavor. It is perfect to accompany meats or cheeses.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Wash and roughly cut the cabbage
Step 2 of 4: Heat oil and butter in a pan and brown the chopped onion, diced pancetta and garlic
Step 3 of 4: Add the cabbage and the apple, peeled and thinly sliced
Step 4 of 4: Season with salt and pepper and cook covered for about 45 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving526 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,204 kJ288 kcal | 229 kJ55 kcal |
| Fat | 17.84 g | 3.39 g |
| of which saturated fatty acids | 6 g | 1.14 g |
| Carbohydrates | 14.47 g | 2.75 g |
| of which sugars | 14.47 g | 2.75 g |
| Fibre | 13.63 g | 2.59 g |
| Protein | 12.05 g | 2.29 g |
| Salt | 0.11 g | 0.02 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
