Simple baked gratin cabbage, a real novelty for me, as I have always prepared this vegetable only stewed and sometimes raw in a salad with vinegar, oil, and mustard. Usually, I always prepare baked radicchio, and today I wanted to experiment with savoy cabbage with gluten-free breadcrumb flavored with sweet paprika. The first rule is never to throw away stale bread; sooner or later, we always find a way to use it to avoid waste, like today for this recipe. Usually, I put it in the blender glass together with garlic, parsley, lemon zest, thyme, and mint, whatever the garden offers at that moment. There are always aromatic plants in my garden, both for decoration and, above all, to flavor the dishes in the kitchen.

Difficulty: Very Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

129.61 Kcal

calories per serving

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Energy 129.61 (Kcal)
Carbohydrates 13.69 (g) of which sugars 2.39 (g)
Proteins 2.97 (g)
Fat 4.85 (g) of which saturated 0.68 (g)of which unsaturated 0.07 (g)
Fibers 3.44 (g)
Sodium 454.21 (mg)

Indicative values for a portion of 90 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

19.5 oz savoy cabbage
2.8 oz stale bread (gluten free)
2 tbsps extra virgin olive oil
2 tbsps apple cider vinegar
2 tsps salt
1 tsp paprika
6 sprigs chives
2 sprigs thyme
1 sprig mint
1 sprig rosemary
1 cup white wine

Tools

Baking Pan
Parchment Paper
Chopper

Steps

Use a chopper if you have stale bread and chop it together with rosemary, thyme, garlic, chives, mint, paprika, salt, extra virgin olive oil, and apple cider vinegar.
Alternatively, use ready-made gluten-free breadcrumbs and add any herbs and seasonings you prefer.
Wash the savoy cabbage, remove the first two leaves (I usually use them for minestrone), and slice it into pieces; you will get 6. Arrange them on the baking tray with parchment paper
Season the sliced savoy cabbage with the flavored gluten-free breadcrumbs,
add a drizzle of oil and drizzle white wine between the slices.
Bake at 375°F (190°C) for 30 minutes
Here’s your simple baked gratin cabbage ready to serve and ideal for everyone.
Before serving, garnish with fresh herbs of your choice.
I used fresh chives and a drizzle of extra virgin olive oil before serving the gratin cabbage