| Type | Per person |
|---|---|
| Energy | 292 kcal |
| Fat | 11 gr |
| of which saturated | 2 gr |
| Carbohydrates | 26 gr |
| of which sugars | 25 gr |
| Fibres | 12 gr |
| Protein | 42 gr |
| Salt | 0 gr |
Grilled purple pointed cabbage
Main course
20 - 30 min
With seasonal products
410gr vegetables p.p. & 75gr fruit p.p.
Ingredients
| 2 purple pointed cabbages |
| 30g arugula |
| 300g blueberries (fresh or frozen) |
| 1.5-2 tablespoons water |
| 2 tablespoons olive oil |
| 100ml semi-skimmed yoghurt |
| 4 teaspoons pine nuts (toasted) |
| 1 teaspoon ginger (chopped) |
| Pepper |
Preparation
1. Halve the pointed cabbages and remove the hard core. Steam the halved pointed cabbages in a steamer for 6 minutes.
2. Add the water along with the berries and ginger to the pan. Heat for about 2 minutes over medium-high heat. Turn down the heat and simmer gently for another 8 minutes or so. Then add the olive oil while stirring.
3. Remove the cabbages from the steamer pan and sprinkle with pepper to taste.
4. Heat a grill pan and grill the coals briefly until they have a nice grill pattern.
5. Pour the blueberry sauce over the grilled pointed cabbage and sprinkle the rocket on top.
6. Finish the dish with a spoonful of yoghurt and a teaspoon of toasted pine nuts.
Tips
- Instead of yoghurt, ricotta can also be used.
- The blueberries can be replaced by raspberries (when in season or otherwise from the freezer).
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Nutritional values
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