This is how cabbage and chorizo soup is made

The pre-cooked and oven-simmered and frozen strips of red and white cabbage from the autumn harvest speed up the preparation of food.

Believe if you want to:

Vitamin B folate:
Broccoli 120 micrograms/100 g
Brussels sprouts 94 micrograms/100g
High in folate - red bell pepper and cauliflower, cabbages
Green colour: Kale, spinach, arugula, salad plants

Thyme: Add thyme to the salad, season the potatoes and carrots with herbs, and emphasize the sweetness of the tomatoes and the juiciness of the cabbage.
Add thyme to sauces and marinades, barbecue delicacies.
In spices and marinades, garlic, lemon and extra virgin olive oil work with thyme.

Studies on ceramides support our preference for the Mediterranean diet, favouring olive oil and nuts.

Proteins consist of a total of 20 different amino acids, ten of which the human body cannot produce on its own and must be obtained from food. Amino acids serve as building blocks in tissue and enzyme proteins as well as in many hormones and neural transmitters. Protein contains 17 kJ (4 kcal) of energy per gram.
Excess protein is not stored, but is converted into fat in the body.

Beef contains 143.1 kcal (598.7 kJ) of energy, of which fat is 8.4 g, saturated fat 3.7 g, monounsaturated fat 3.1 g, and polyunsaturated fat 0.3 g. It contains no carbohydrates or sugars, protein is 16.9 g, salt 0.1 g, and contains no fiber. Among vitamins, it contains 10.0 µg of vitamin A, 0.1 mg of thiamine, 0.1 mg of riboflavin, 0.4 mg of vitamin B6, 1.4 µg of vitamin B12, 0.2 µg of vitamin D, 0.5 mg of vitamin E, 5.0 µg of folate, and 4.9 mg of niacin. There is no vitamin C. Among minerals, it contains 140.0 mg of phosphorus, 3.0 µg of iodine, 250.0 mg of potassium, 9.0 mg of calcium, 0.1 mg of copper, 17.0 mg of magnesium, 56.0 mg of sodium, 2.1 mg of iron, 15.1 µg of selenium, and 3.3 mg of zinc.