Cabbage Tart
Cabbage Tart - Crumbs allowed: Ideal for a light dinner with guests
Healthy, because
Even smarter
Nutritional values
This traditional Alsatian dish impresses with a crispy, thin wholemeal dough and a rich, healthy topping. Health conclusion: Several B vitamins together support the brain and nervous system, the trace element zinc additionally contributes to a powerful immune system.
Tip for an extra portion of heart-healthy omega-3 fatty acids: lightly roast a handful of chopped walnuts in a coated pan without fat and sprinkle over the tarte flambée 5 minutes before the end of the baking time.
(Percentage of daily recommendation)
| Calorie | 1,576 cal. | (75 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 167 g | (111 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.6 g | (109 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 355.6 μg | (593 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 34.3 mg | (286 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 460 μg | (153 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 42.8 μg | (95 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 112 mg | (118 %) | ||
| Potassium | 1,983 mg | (50 %) | ||
| Calcium | 431 mg | (43 %) | ||
| Magnesium | 383 mg | (128 %) | ||
| Iron | 12.3 mg | (82 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 11.7 mg | (146 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 1 pc Napa cabbage (about 200 grams)
- 1 onion
- 5 Tbsps olive oil
- salt
- peppers
- ½ tsp Caraway
- 2 ozs Smoked turkey breast (in slices)
- 3 ozs Grape (red and green)
- 14 ozs Whole wheat flour
- 7 ozs Quark (or ricotta cheese)
Kitchen utensils
Preparation steps
Rinse cabbage, place in a sieve and drain well. Cut cabbage into thin strips. Remove and discard any thick ribs.
Peel the onion. Cut in half and slice into thin strips.
Heat 1 tablespoon oil in a non-stick pan. Add cabbage and onion and sauté for 3-5 minutes over medium heat. Season with salt, pepper and caraway. Set aside.
Cut sliced turkey breast into wide strips. Rinse grapes and drain well. Cut grapes into halves.
Place the flour, remaining oil (4 tablespoons), 250 ml of water (approximately 1 cup) and 1/2 teaspoon salt into a bowl. Mix with the dough hook of a hand mixer until smooth.
Roll out dough on a sheet of parchment paper to the size of a baking sheet. Place parchment and dough on a baking sheet.
Spread quark over dough. Top with cabbage mixture, then turkey breast and grapes. Bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 425°F) for about 12 minutes. Remove paper and cut into 8 pieces. Serve.
