Cabbage cutlets: recipe available on keto and LCHF, vitamins and minerals in the dish, macronutrients (calories, proteins, fats, carbohydrates), and index values

	Slice	5
	To boil	7
	Mix	5
	Cooking	15
	Fry	14
46

Weight loss	Detention	Set
6%	5%	4%
972	1350	1620

Nutrient	% of RDA
U	????274
K	5776761245714
C	37443913272
B6	121282651
B9	1111722114
B1	7761341
B5	6651031
B2	5541021

Nutrient	% of RDA
Phytoestrogens	80448348312 06448380
Manganese	18222027188
Fibers	14211821?13
Iron	12541062
Prebiotics	10101020?10
Phosphorus	9991263
Magnesium	81092564
Potassium	687954
Copper	5541031
Calcium	555554
Sulfur	57710?1

Nutrient	% of RDA
Alpha-linolenic acid (Omega-3)	547862964329

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Allowed on diets
Keto
Mediterranean

Kitchen: Indian

Inventory: Meat grinder

Difficulty: simple

377

Servings: 6 (1 serving ≈ 93 gram)

Digestion time: 2 hour

Complete protein: ✔

Chop the cabbage (500 g) into pieces and boil in salted water for 5–7 minutes.

Drain the cabbage in a colander, dry it well, and pass it through a meat grinder.

Add salt and spices to taste, you can use turmeric (1 tsp).

Transfer the mixture to cheesecloth and squeeze out the juice thoroughly.

Add flaxseed flour (2 tbsp), buckwheat flour (2 tbsp), and psyllium (1 tbsp).

Mix until smooth and form patties.

Fry the patties on both sides for 7 minutes over medium heat or bake at 170°C until cooked through.

Serve, for example, with mustard.

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	Ingredient	Qty, g
	Cabbage
	Flaxseed flour ↺
	Green buckwheat flour ↺
	Psyllium ↺
	Turmeric
	Cooking salt	to taste
	Ginger	to taste
	Mustard (without sugar)

	Product release:	557
	Maintain proportions	Restore to default

Add a dish to the menu

Proteins	3.4
Digestible proteins	1.1
Fats	1.8
Net carbohydrates	5.3
Calories	62 kcal
Indexes
Glycemic index	16.1
Glycemic load	3.2
Insulin index, II	15.9
Disease inflammatory index, DII	-0.57
Antioxidant, ORAC	3 214

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount carbohydrates Add more fats