Savoy Cabbage Baked with Mushrooms
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Whatever tastes good is allowed with cheese: simply use your favourite variety for gratinating. Instead of savoy cabbage, you can also use other types of cabbage such as white cabbage, red cabbage or pointed cabbage.
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 386 mg | (39 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 smaller Savoy cabbage
- salt
- 400 grams mixed Mushrooms (such as oyster mushrooms, chanterelles, porcini)
- 1 garlic clove
- 1 Tbsp freshly chopped Sage
- olive oil
- 150 milliliters dry white wine
- 120 grams freshly grated Cheese (such as emmentaler)
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the cabbage, remove the outer leaves and cut the cabbage into narrow columns. Place in boiling salted water, blanch for about 8 minutes, remove, rinse with cold water and drain well. Place in a buttered baking dish.
Clean the mushrooms and chop. Peel the garlic and finely chop. Sauté the mushrooms with the garlic in a hot pan with 2 tablespoons of oil, stir in the sage, season with salt and pepper and pour in the wine. Remove from the stove, spread over the cabbage, sprinkle with cheese and cook until golden brown for about 15 minutes in the preheated oven. Remove and serve immediately.
