Baked Savoy Cabbage Slices with Herb Dip
Baked Savoy Cabbage Slices with Herb Dip - Simple soul food for vegetarians that warms from the inside out
Healthy, because
Even smarter
Nutritional values
Savoy cabbage scores with plenty of vitamin C. The fat burner supports fat burning and weight reduction - furthermore, vitamin C is important for an intact immune system.
The vegetable wedges from the oven are also very easy to make with other types of cabbage: for example, try wedges of pointed cabbage, red cabbage or white cabbage from the oven.
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 850 mg | (21 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 5 lbs Savoy cabbage
- 4 Tbsps olive oil
- 2 tsps Organic lemon zest
- Nutmeg
- salt
- 2 eggs
- 2 ¼ ozs gherkins
- 2 parsley
- ½ bunch Chives
- 4 Tbsps low fat Sour cream
- 7 ozs Yogurt (3.5% fat)
- 1 Tbsp Vinegar
- peppers
- 1 Apple
- 1 tsp sweet ground paprika
Preparation steps
Cover a baking tray with baking paper. Clean savoy cabbage, wash, cut into 8 wedges and place side by side on the baking sheet. Mix oil with lemon zest, freshly grated nutmeg and salt. Drizzle over savoy cabbage and bake in preheated oven at 200 °C / 200 °F for approx. 25 minutes.
Meanwhile, hard boil eggs in boiling water for about 10 minutes. In the meantime, dice gherkins very finely. Wash parsley and chives and dab dry, pluck parsley leaves and chop finely, chives cut into fine rolls. Rinse eggs in cold water, peel and chop finely.
In a bowl, mix curd and yogurt with vinegar, salt and pepper. Clean, wash and dice apple and stir into the yogurt mix with gherkins and herbs to make a dip.
To serve, divide savoy cabbage wedges from oven onto plates or arrange in a baking dish. Dust with paprika powder and sprinkle with egg crumbs. Serve with herb dip separately.
