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🍽️ Oven Roasted Savoy Cabbage Wedges with Herb Dip

275 kcal · 30 min · 4 servings

Ingredients

• 1 kg Savoy cabbage
• 4 tbsp olive oil
• 2 tsp organic lemon zest
• nutmeg
• salt
• 2 eggs
• 60 g pickles
• 2 stalks parsley
• 0.5 bunch chives (10 g)
• 4 tbsp low-fat quark (20 g each)
• 200 g yogurt (3.5% fat)
• 1 tbsp vinegar
• pepper
• 1 apple (e.g. Elstar)
• 1 tsp sweet paprika powder

Instructions

1. 1. Line a baking tray with baking paper.
2. 2. Wash the savoy cabbage and cut it into eight wedges.
3. 3. Place the cabbage wedges on the prepared tray.
4. 4. Mix oil with lemon zest, grated nutmeg, and salt.
5. 5. Brush the cabbage wedges with the oil mixture.
6. 6. Preheat the oven to 200 degrees Celsius (convection 180 degrees or gas mark 3).
7. 7. Bake the cabbage for about 25 minutes in the oven.
8. 8. Boil the eggs in water for 10 minutes until hard-boiled.
9. 9. Dice the gherkins very finely.
10. 10. Wash the parsley and chives and pat them dry.
11. 11. Pluck the parsley leaves and chop them finely.
12. 12. Cut the chives into fine rings.
13. 13. Rinse the boiled eggs under cold water and peel them.
14. 14. Chop the peeled eggs finely.
15. 15. Mix quark and yogurt with vinegar, salt, and pepper in a bowl.
16. 16. Wash the apple and dice it finely.
17. 17. Stir the apple, gherkins, and herbs into the yogurt mixture.
18. 18. Remove the cabbage wedges from the oven and arrange them on plates or in a serving dish.
19. 19. Dust the wedges with paprika powder.
20. 20. Sprinkle the chopped eggs over the cabbage.
21. 21. Serve the herb dip separately.

Nutrition per serving

• kcal: 275
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 18 g