Oysters with Cabbage and a Pastry Cover

0
Average: 0 (0 votes)
(0 votes)
Oysters with Cabbage and a Pastry Cover
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
378
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie378 cal.(18 %)
Protein14.17 g(14 %)
Fat15.37 g(13 %)
Carbohydrates46.2 g(31 %)
Sugar added0 g(0 %)
Roughage2.46 g(8 %)
Vitamin A289.31 mg(36,164 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.26 mg(27 %)
Vitamin B₆0.06 mg(4 %)
Folate18.5 μg(6 %)
Pantothenic acid0.25 mg(4 %)
Biotin0.44 μg(1 %)
Vitamin B₁₂7.47 μg(249 %)
Vitamin C46.71 mg(49 %)
Potassium328.08 mg(8 %)
Calcium177.46 mg(18 %)
Magnesium20.51 mg(7 %)
Iron5.78 mg(39 %)
Iodine1.6 μg(1 %)
Zinc33.5 mg(419 %)
Saturated fatty acids5.71 g
Cholesterol55.87 mg

Ingredients

for
4
Ingredients
200 grams Pastry flour
salt
80 milliliters water
25 milliliters vegetable oil
vegetable oil (For brushing)
12 Oyster
60 grams light green Savoy cabbage
20 grams butter
80 milliliters vegetable stock (from a jar)
40 grams Whipped cream
freshly ground peppers
coarse salt
8 Napa cabbage
How healthy are the main ingredients?
Savoy cabbageWhipped creamsaltOysterNapa cabbage

Preparation steps

1.

Mix the flour and salt in a bowl. Add water and oil and knead to a smooth doil. Sprinkle with a little oil and let rest at room temperature for about 1 hour.

2.

Rinse and shuck the oysters, removing the muscles and the upper shell halves and leaving the oyers on the lower shell halves.

3.

Blanch the savoy cabbage in plenty of salted water for about 3 minutes, then drain and finely chop.

4.

Heat the butter in a saucepan and sauté the savoy cabbage over medium heat. Pour in the vegetable stock and cream, season with pepper and cook over medium heat until almost all liquid has evaporated.

5.

Spread the lukewarm savoy cabbage on the oysters.

6.

Spread coarse salt into a round ovenproof dish. Spread the oysters in the dish so they have space between them. Cover with the napa cabbage leaves.

7.

Roll out the pastry dough on a floured work surface into the size of the dish. Sprinkle the edges with water, place the dough over the pan and press well to hold.

8.

Bake in a preheated oven at 200°C (approximately 400°F) for about 5 minutes, then serve out of the dish.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks