Pasta Bake with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 112.7 μg | (188 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 427 mg | (43 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 188 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- butter (for the pan)
- 2 Tomatoes
- 200 grams button Mushroom
- 250 grams Tagliatelle (such as tagliatelle)
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 500 grams Napa cabbage
- freshly ground peppers
- 150 milliliters Whipped cream
- 50 grams Crème fraiche
- 2 eggs
- 100 grams grated Parmesan
- 1 Tbsp butter
- oregano (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Butter a casserole dish.
Scald tomatoes in hot water, drain, rinse in cold water, drain again, peel, quarter, core and dice finely. Trim mushrooms and cut into pieces. Cook pasta in a pot of boiling salted water according to package directions until al dente and drain. Peel shallot and garlic, chop and sauté briefly with the mushrooms in a pan with hot oil. Remove from heat. Rinse cabbage, trim and cut into strips. Blanch cabbage in boiling salt water for 1-2 minutes. Drain, rinse with cold water and drain. Arrange cabbage on the bottom of the prepared casserole dish. Then spread mushrooms and tomatoes over cabbage and season with salt and pepper. Top with pasta. In a bowl mix cream with crème fraîche, eggs and half of cheese and pour over pasta and vegetables. Top with remaining cheese and pieces of butter. Bake in the preheated oven for 25-30 minutes until golden brown.
Serve garnished with oregano.
