Savoy cabbage pasta bake: Difference between revisions
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
|TotalCalories = | |TotalCalories = 1140 | ||
|PortionCalories = | |PortionCalories = 570 | ||
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Revision as of 15:51, 17 October 2019
| Savoy cabbage pasta bake | |
|---|---|
 |
| Served with scrumptious roasties. | |
| Servings: | Serves 2 |
| Calories per serving: | 570 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 17th October 2019 |
For a change, I thought I would make our regular pasta bake, using salami and mozzarella, but use savoy cabbage instead of actual pasta.
It was really good and will definately be made again.
We served it with air-fried roast potatoes to make up for the missing carbs!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Two thirds of a small savoy cabbage, tender leaves, finely chopped.
- A chicken stock cube
- 2 125g balls of mozzarella cheese
- 150g salami, sliced fairly thinly and then chopped
- A handful of Panko breadcrumbs
- Fresh parsley, chopped
- Olive oil
Mise en place
- Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
Method
- Blanch the chopped cabbage for 4 minutes in boiling water to which the stock cube has been added.
- While the cabbage is cooking, drain the mozarella, tear it into small pieces and allow it to drain over a sieve to remove excess water.
- Drain the cabbage
- Oli the baking tray / dish with olive oil
- Spread the chopped cabbage into the dish and sprinkle with chopped parsley and black pepper.
- Layer the mozzarella and salami, leaving a layer of salami on the top. We like crispy salami!
- Top with Panko breadcrumbs and a quick spray of olive oil.
- Bake for about 40 minutes, checking after 25.
Serving suggestions
Serve with air fried roast potatoes
Recipe source
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