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 = 1740 | ||
|PortionCalories = | |PortionCalories = 870 | ||
|Image = [[Image:Savoy cabbage pasta bake recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Savoy cabbage pasta bake recipe.jpg|300px|alt=Electus]] | ||
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For a change, I thought I would make our regular [[Pasta|pasta]] [[Bake|bake]], using [[Salami|salami]] and [[Mozzarella|mozzarella]], but use [[Savoy cabbage|savoy cabbage]] instead of actual [[pasta]]. | For a change, I thought I would make our regular [[Pasta|pasta]] [[Bake|bake]], using [[Salami|salami]] and [[Mozzarella|mozzarella]], but use [[Savoy cabbage|savoy cabbage]] instead of actual [[pasta]]. | ||
To balance the saltiness of the salami I added a good few tablespoons of [[blackcurrant jam]]. It might seem unusual, but it worked really well and shall be made again. | |||
We served it with air-[[Fried|fried]] [[Roast potatoes|roast potatoes]] to make up for the missing carbs! | We served it with air-[[Fried|fried]] [[Roast potatoes|roast potatoes]] to make up for the missing carbs! | ||
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| Two thirds of a small [[Savoy cabbage|savoy cabbage]], tender leaves, finely chopped. | | Two thirds of a small [[Savoy cabbage|savoy cabbage]], tender leaves, finely chopped. | ||
| A [[Chicken stock|chicken stock]] cube | | A [[Chicken stock|chicken stock]] cube | ||
| 6 scant teaspoons of [[blackcurrant jam]] | |||
| 2 125g balls of [[Mozzarella cheese|mozzarella cheese]] | | 2 125g balls of [[Mozzarella cheese|mozzarella cheese]] | ||
| 150g [[Salami|salami]], sliced fairly thinly and then chopped | | 150g [[Salami|salami]], sliced fairly thinly and then chopped | ||
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[[Category:Vegetable recipes]] | [[Category:Vegetable recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
[[Category:Favorite recipes]] | |||
Revision as of 05:27, 18 October 2019
| Savoy cabbage pasta bake | |
|---|---|
 |
| Served with scrumptious roasties. | |
| Servings: | Serves 2 |
| Calories per serving: | 870 |
| Ready in: | 55 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| 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. To balance the saltiness of the salami I added a good few tablespoons of blackcurrant jam. It might seem unusual, but it worked really well and shall 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
- 6 scant teaspoons of blackcurrant jam
- 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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