Baked Red Cabbage with Gorgonzola Dressing
Baked red cabbage with gorgonzola dressing - Creamy seasonal treat full of vital substances
Healthy, because
Even smarter
Nutritional values
The lactic acid bacteria from Gorgonzola belong to the probiotic bacterial strains. They support the intestinal flora in the defense against pathogenic germs and thus strengthen the immune system.
If you like, you can also prepare other types of cabbage in this way - for example, white cabbage or pointed cabbage. Instead of Gorgonzola, the dressing also tastes good with a milder cheese such as Camembert or a goat cheese roll.
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 228 mg | (23 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 22 ozs Red cabbage
- 2 Tbsps Canola oil
- 1 Tbsp Maple syrup
- salt
- 1 garlic clove
- 3 ozs Gorgonzola
- 5 ozs Buttermilk
- 1 splash lemon juice
- 1 tsp honey
- peppers
- 1 handful blood sorrel leaves
- 3 Tbsps Pine nuts
Preparation steps
Halve red cabbage, clean, remove outer leaves and cut cabbage into wedges. Mix oil with maple syrup and brush cabbage wedges with it. Salt the cabbage, place in a baking dish and bake in a preheated oven at 200 °C / 400 °F for 10 minutes.
Meanwhile, for the dressing, peel garlic and blend with crumbled Gorgonzola and buttermilk until creamy. Season with lemon juice, honey, salt and pepper. Wash sorrel and shake dry. Roast pine nuts in a hot pan without fat over medium heat for 3 minutes.
Separate leaves that can be detached from the cabbage and cut into fine strips. Arrange on a platter together with baked red cabbage wedges. Sprinkle sorrel with pine nuts over top and drizzle the dressing over it.
