Savoy Cabbage Tart
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
4036
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,036 cal. | (192 %) | ||
| Protein | 142 g | (145 %) | ||
| Fat | 357 g | (308 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 33.6 g | (112 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 18.3 μg | (92 %) | ||
| Vitamin E | 38.7 mg | (323 %) | ||
| Vitamin K | 45.7 μg | (76 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 3.7 mg | (336 %) | ||
| Niacin | 42.1 mg | (351 %) | ||
| Vitamin B₆ | 3.5 mg | (250 %) | ||
| Folate | 698 μg | (233 %) | ||
| Pantothenic acid | 12.2 mg | (203 %) | ||
| Biotin | 145 μg | (322 %) | ||
| Vitamin B₁₂ | 14.1 μg | (470 %) | ||
| Vitamin C | 528 mg | (556 %) | ||
| Potassium | 4,664 mg | (117 %) | ||
| Calcium | 2,403 mg | (240 %) | ||
| Magnesium | 334 mg | (111 %) | ||
| Iron | 16.5 mg | (110 %) | ||
| Iodine | 129 μg | (65 %) | ||
| Zinc | 19.2 mg | (240 %) | ||
| Saturated fatty acids | 179.7 g | |||
| Uric acid | 689 mg | |||
| Cholesterol | 2,307 mg | |||
| Complete sugar | 67 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 kilogram Savoy cabbage
- 2 yellow onion
- 200 grams smoked Pancetta (diced)
- 1 Tbsp butter
- 150 milliliters Vegetable broth
- 400 milliliters Whipped cream
- 8 eggs
- salt
- freshly ground peppers
- Nutmeg
- 100 grams grated Mountain cheese (such as gruyere)
- butter (for the pan)
Preparation steps
1.
Rinse and dry savoy cabbage, quarter and remove stems, cut into thin strips. Peel onions and chop. Heat butter in a pan and saute onions and bacon for a few minutes. Add cabbage and saute briefly. Add broth and simmer until almost all liquid has evaporated, but cabbage is still al dente.
2.
Whisk cream with eggs and cheese, season with salt, pepper and nutmeg.
3.
Butter tart pan and arrange cabbage mixture into it. Pour egg cream over and bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes or until golden brown. Remove from oven and cool slightly. Serve warm.
