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Picture of Red Cabbage Salad With Roasted Cipollini Onions Recipe
eastern europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1938 kcal 97 %
  • Fat 169 g 260 %
  • Saturated 30 g 148 %
  • Carbs 87 g 29 %
  • Fiber 22 g 89 %
  • Protein 36 g 72 %
  • Cholesterol 39 mg 13 %
  • Sodium 2559 mg 107 %
  • Calcium 543 mg 54 %
  • Magnesium 245 mg 58 %
  • Potassium 2023 mg 43 %
  • Iron 10 mg 57 %
  • Zinc 5 mg 42 %
  • Phosphorus 695 mg 99 %
  • Vitamin A 590 µg 66 %
  • Vitamin C 220 mg 245 %
  • Thiamin (B1) 1 mg 58 %
  • Riboflavin (B2) 1 mg 65 %
  • Niacin (B3) 3 mg 20 %
  • Vitamin B6 2 mg 137 %
  • Folate equivalent (total) 273 µg 68 %
  • Vitamin B12 0 µg 7 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 20 mg 136 %
  • Vitamin K 335 µg 279 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Red Cabbage Salad With Roasted Cipollini Onions Recipe

Ingredients

  • 1 pound (450g) cipollini onions, ends trimmed, peeled (see note above)
  • 2 tablespoons (30ml) vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 sprigs fresh thyme
  • 3 tablespoons (45ml) balsamic vinegar
  • 1 small clove garlic, minced
  • 6 tablespoons (90ml) extra-virgin olive oil
  • 3 cups red cabbage (4.5 ounces; 125g), thinly sliced (from about 1/2 medium head)
  • 2 cups chicory leaves (2 1/2 ounces; 70g), washed and torn into small pieces
  • 1/2 cup toasted walnuts (2 ounces; 50g), coarsely chopped
  • 3 ounces (85g) aged goat cheese, such as Humboldt Fog

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