Quantities are for one person. Weigh meat, fish, rice, pasta, legumes and boiled vegetables after cooking; weigh fresh fruit and vegetables after peeling and trimming.
Lenten macaroni with cabbage
Macaroni tossed with sautéed white cabbage, onion and pepper. A simple recipe that tastes like home.
Prep time: 10 minCook time: 35 minServings: 1
Classic method
Ingredients
- 300 g plain pasta (cooked and drained)
- 250 g white cabbage (raw, trimmed)
- 60 g onion (raw, peeled)
- 20 g olive oil (amount eaten)
- Salt and pepper, to taste
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How to make it
- Finely shred the cabbage and finely chop the onion. Gently knead the cabbage with a pinch of salt.
- Sweat the onion in the oil for 5 minutes in a wide frying pan. Add the cabbage and cook over a low heat for 25–30 minutes, stirring often; add a little water if it sticks.
- Cook the macaroni in water according to the packet instructions. Drain it and weigh out the stated amount after cooking.
- Mix the macaroni with the sautéed cabbage and keep it on the heat for another 2 minutes. Season with salt and pepper and serve warm.
Estimated nutritional values*
Per serving: one complete meal, with all the foods in the ingredient list
- Energy
- approx. 686 kcal
- Protein
- approx. 17 g
- Carbohydrates
- approx. 98,7 g
- Fat
- approx. 22,1 g
The calculation includes every component of the meal, including the bread, the oil and the foods served alongside. Quantities refer to the edible part, in the state indicated for each ingredient.
Source: A După gust recipe · Functional recipes
Part of: Functional recipes
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