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Baked Chinese Cabbage

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Baked Chinese Cabbage
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
730
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie730 kcal(35 %)
Protein25.47 g(26 %)
Fat57.79 g(50 %)
Carbohydrates30.26 g(20 %)
Sugar added0 g(0 %)
Roughage9.42 g(31 %)
Vitamin A558.02 mg(69,753 %)
Vitamin D2.66 μg(13 %)
Vitamin E6.42 mg(54 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.6 mg(55 %)
Niacin5.39 mg(45 %)
Vitamin B₆0.54 mg(39 %)
Folate258.55 μg(86 %)
Pantothenic acid0.93 mg(16 %)
Biotin0.34 μg(1 %)
Vitamin B₁₂2.16 μg(72 %)
Vitamin C143.59 mg(151 %)
Potassium1,097.09 mg(27 %)
Calcium817.6 mg(82 %)
Magnesium85.64 mg(29 %)
Iron3.18 mg(21 %)
Iodine63 μg(32 %)
Zinc2.49 mg(31 %)
Saturated fatty acids29.84 g
Cholesterol307.44 mg
Author of this recipe:

Ingredients

for
4
Ingredients
butter (for the dish)
flour (for the dish)
7 ½ cups
chinese Cabbage (sliced)
0.333 cup
butter (softened)
4
eggs (separated)
½ cup
Pistachio (chopped)
2 cups
Cheese (e. g. Emmental, Greyerzer, grated)
0.333 cup
cream (at least 30% fat)
4 tablespoons
3 tablespoons

Preparation steps

1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and brush a baking dish with butter and sprinkle with flour.
2.
Quickly blanche the cabbage in salted, boiling water and then drain.
3.
Mix together the butter and the egg yolks until creamy. Add a pinch of nutmeg, the cabbage and the pistachios. Alternately add the cheese, cream and creme fraiche.
4.
Beat the egg whites until stiff and fold them into the mixture along with the flour. Season with a pinch of salt. Pour the mixture into the baking dish and bake for 40-45 minutes. Serve immediately.