Savory Cheesecake with Red Cabbage. My grandkids always look for sweets and are reluctant to eat vegetables like most children. So, I thought, attracted as they are by colors, I would try to entice them this way… mission accomplished! They were amazed and enjoyed the dish.

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Difficulty: Easy
Cost: Very cheap
Preparation time: 30 Minutes
Portions: 5 people
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

614.99 Kcal

calories per serving

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Energy 614.99 (Kcal)
Carbohydrates 42.51 (g) of which sugars 15.57 (g)
Proteins 33.44 (g)
Fat 34.43 (g) of which saturated 12.02 (g)of which unsaturated 7.81 (g)
Fibers 6.19 (g)
Sodium 1,065.66 (mg)

Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1 red cabbage
14 oz cream cheese (Philadelphia)
2 cups cherry tomatoes
2 oz pickled vegetables (in vinegar)
2 cups arugula
12 slices Pan bauletto (with cereals)
to taste salt
2 tablespoons Genoese pesto
to taste roast herbs
to taste extra virgin olive oil
6 oz tuna in oil (drained)
to taste pepper

Tools

What we need for making the

1 Food Glue
1 Loaf Pan
2 Bowls
1 Cling Film

Preparation

Let’s go into the kitchen

Gently peel 12 leaves of red cabbage. Cut each leaf in half and remove the central part.
Blanch them for 5 or 6 minutes in salted water.
Drain them and let them cool.
Prepare the filling by combining the Philadelphia, arugula, tuna, and pickled vegetables.
Mix everything together.
Grease a pan with oil flavored with herbs
Then line the pan with the red cabbage leaves.
Make a layer of Pan bauletto brushed with pesto and add half of the filling
Cut the cherry tomatoes into pieces (leave some for the final decoration), and season with extra virgin olive oil, salt, and pepper. Add them and continue to fill the pan until you have used up all the ingredients, finishing with a layer of Pan bauletto. Refrigerate for at least 1 hour.
After the time has passed, invert onto a serving dish.
Mix some Philadelphia with Greek yogurt in a bowl as if it were cream. Put this cream in a piping bag and decorate as you like, as shown in the photo.
Here is the Savory Cheesecake with Red Cabbage ready
I make homemade tuna in oil, click here to see how I do it