Cabbage Wedges in Cheese Batter
silicon (Si)
Vitamin K
Vitamin C
Vitamin E
cobalt (Co)
Choline
Description
A healthy snack of boiled cabbage leaves in a crispy cheesy garlic batter, fried until golden
- Carefully remove 3–4 large leaves from a head of cabbage (about 250 g) and blanch them in boiling salted water for 4–5 minutes.
- Remove the leaves, drain and pat dry thoroughly. Cut off the thick stalks so the pieces fold easily.
- Cut each leaf into 2–3 parts and fold them into small flat triangles (wedges).
- For the batter, whisk the egg with flour, finely grated cheese, minced garlic, salt and pepper until smooth.
- Dip each wedge into the batter and place it on a skillet with preheated vegetable oil, fold-side down so it doesn't open.
- Fry over medium heat for 3–4 minutes per side until golden brown.
- Serve hot. Tip: always dry the cabbage after boiling — batter slides off wet leaves and the crust turns out worse.
591
153 kcal / 100 g
kcal
18.8 g
4.9 g / 100 g
Protein
32.7 g
8.4 g / 100 g
Carbohydrates
43.7 g
11.3 g / 100 g
Fats
3.9 g
1.0 g / 100 g
Ash
7.0 g
1.8 g / 100 g
Fiber
74.2%
Water
3.2 g
0.8 g / 100 g
Sugars
17.3 g
4.5 g / 100 g
Starch
0.15 g
0.04 g / 100 g
Omega-3
19.14 g
4.94 g / 100 g
Omega-6
9.4 g
2.4 g / 100 g
SFA
