Pasta Cabbage Casserole
Healthy, because
Even smarter
Nutritional values
The pointed cabbage supports our defences, as it is rich in zinc. It also contains many valuable substances such as bioflavonoids, chlorophyll, indole and phenols. These secondary plant substances prevent cell damage by rendering free radicals ineffective. We stay so young and fit because aging processes are slowed down.
Are you looking for more recipes with the healthy pointed cabbage? Then take a look at our cookbook on the delicious vegetables. To pimp the vegetarian noodle and pointed cabbage casserole with a little vegetable protein, you can cook about 150 grams of frozen peas together with the cabbage and carrots and then gratinate them.
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 52.2 μg | (87 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 528 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Farfalle
- salt
- 2 carrots
- ¼ Napa cabbage (500 grams)
- 2 Tbsps butter
- 3 Tbsps olive oil
- 150 milliliters Vegetable broth
- freshly ground peppers
- 100 grams grated Mozzarella
- Basil (for garnish)
Preparation steps
Cook the pasta in plenty of boiling salt water until al dente. Drain well. Peel the carrots and cut into thin slices. Rinse the cabbage, chop and rinse again in a sieve.
Preheat the oven to 180°C (approximately 350°F).
Heat the butter and olive oil. Saute the cabbage and carrots. Deglaze with the broth. Season with salt and pepper. Simmer until the liquid has evaporated, stirring occasionally.
Mix the pasta with the vegetables. Spread in a baking dish. Sprinkle the cheese on top. Bake for 15-20 minutes. Serve garnished with basil.
