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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A low-calorie creamy side dish to go with any autumn or winter meal. A great way to serve cabbage. Ingredients:
500 g cabbage, chopped |
3 slices white bread, cubed |
1.5 tbsp margarine |
1 cup 1% milk |
nutmeg |
salt |
pepper |
Directions:
1. Preheat oven to 180 C (350 F).
2. Blanch chopped cabbage into a boiling bath of water for 5 minutes, then drain.
3. Lightly spray a medium baking dish with non-stick or oil spray.
4. Spread half of the blanched cabbage in a thin layer over the bottom of the baking dish.
5. Sprinkle small amounts of nutmeg, salt, and pepper over the cabbage.
6. Spread cubed bread in a second layer over cabbage, and dot with butter.
7. Top with second half of blanched cabbage, seasoning as done in the first layer.
8. (Repeat with additional bread and cabbage if scaling the recipe up.)
9. Pour milk evenly over layered pudding, cover with foil and place into the oven.
10. Bake covered at 180 C (350 F) for 20 minutes, then uncovered for 10 minutes, or until top layer just begins to brown and milk is absorbed.
11. Serve hot.
12. Nutrition: 113 Cals; 5.2g Fat, 1.2g Saturated Fat; 3mg Cholesterol; 291mg Sodium; 13.8g Carbs; 3.3g Dietary Fiber; 7.5g Sugars; 4.2g Protein; 9% Vitamin A; 13% Calcium; 76% Vitamin C; 5% Iron
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