Savoy Cabbage-Noodle Casserole
Savoy cabbage is one of the stars when it comes to vitamin C content. It also provides plenty of beta-carotene, folic acid, iron and fiber.
If you are short on time, use creamed savoy cabbage from the freezer. It only needs to thaw briefly in the pot before gratinating.
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 911 mg | (23 %) | ||
| Calcium | 280 mg | (28 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 161 mg |
Ingredients
- Ingredients
- ½ Savoy cabbage (about 400 grams)
- 1 Tbsp Canola oil
- salt
- peppers
- 4 ozs Mozzarella
- Nutmeg
- 2 Tbsps Sour cream
- 12 ozs
Preparation steps
Remove outer leaves from cabbage and discard. Rinse remaining cabbage, cut into quarters, remove core and cut cabbage leaves into very thin strips.
Heat the oil in a large pot. Add cabbage and sauté briefly. Pour in 100 ml (approximately 1/4 cup) water, season with salt and pepper, cover and simmer over medium heat until tender, about 10 minutes.
Meanwhile, drain mozzarella and cut into small pieces.
Grate a little nutmeg into the cabbage and stir in the sour cream. Spread evenly in a baking dish.
Top cabbage with noodles and mozzarella, pressing to adhere. Bake on middle rack of preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown and cheese has melted, about 15 minutes. Let cool slightly before serving.