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Ingredients
Cabbage-Stuffed Squid
- Ingredients
- 4 Cuttlefish (each about 200 grams, ready to cook)
- 1 organic Orange (zested and juiced)
- 1 shallot
- 300 grams Green cabbage
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 40 grams chopped Walnut
- 1 Tbsp thyme
Rinse squid, scrape and trim as necessary, cut off tentacles and pat dry.
Peel shallot and finely chop. Rinse cabbage, remove core and cut into strips. Sauté shallot and cabbage in 1-2 tbsp hot oil until translucent, 1-2 minutes. Add half the orange juice to cabbage mixture, season with salt and pepper, cover and simmer until soft, about 10 minutes. Allow to cool and season with salt and pepper.
Preheat oven to 180°C (approximately 350°F).
Stuff squid with cabbage mixture and fasten closed with toothpicks. Set stuffed squid and tentacles in a baking dish. Pour remaining juice over squid and sprinkle with orange zest, walnuts and thyme. Season squid with salt and pepper and drizzle with remaining oil.
Bake squid about 15 minutes. Remove toothpicks before serving.
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |