Braised Cabbage with Tomatoes
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 499 kcal | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 6 g | (4 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Savoy cabbage
- 6 Tbsps vegetable oil
- salt
- peppers
- 250 milliliters Vegetable broth
- 40 grams Pine nuts
- 100 grams sliced, smoked Bacon
- 1 garlic clove
- 250 grams Cherry tomatoes
- 4 Basil
- 80 grams pecorino romano
Preparation steps
1.
Rinse cabbage, trim, quarter and cut into large slices. Heat 4 tablespoons oil in a roasting pan, fry cabbage for a few minutes and season with salt and pepper. Add broth, mix, cover and simmer for 20 minutes.
2.
Toast pine nuts in a dry skillet. Remove from the skillet and set aside.
3.
Cut bacon into strips. Peel garlic and cut into slices. Add 2 tablespoons oil to a pan and fry bacon until crispy. Add garlic and saute until soft. Rinse tomatoes and halve. Pluck basil leaves from stems. Add tomato and basil to the pan, mix, simmer uncovered for 1 minute and season with pepper. Spread tomato mixture over cabbage in the roasting pan.
4.
Before serving, sprinkle with pine nuts and grated pecorino.
