Sunday, 28 September 2014

Hot Lightening: Easy cabbage bake

One of things that I love about traveling is getting to experience new types of food. Since moving to the Netherlands, I have been loving learning new recipes and ways to prepare food. While a lot of Dutch meals may be easy (just like I enjoy), many tend to be on the less healthy side of things. 

This particular Dutch inspired cabbage and potato bake is one of those lovely dishes that is both easy and healthy! I loved that I was able to throw all of these ingredients together and have a savory dish to warm up with on a cold and rainy day! 


Easy, healthy recipes: cabbage and potato bake #paleo, #easyhealthyrecipes, #toddlermeals
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Easy Healthy Recipes

Cabbage and potato bake


Ingredients 



  • 1 teaspoon coconut oil (or olive oil)
  • 1 pound (1/2 kilo) ground turkey {or another ground meat} 
  • 2 large onions
  • Salt and pepper to taste 
  • 1/2 a small head of purple cabbage (very finely sliced) 
  • 1 large sour apple
  • 1 tablespoon vinegar
  • 1 sprig fresh rosemary
  • 6 large potatoes (sliced into rings. I used a mandolin cutter) 
  • 1/4 cup water
  • Optional: 1 teaspoon cayenne pepper


Easy, healthy recipes: cabbage and potato bake #paleo, #easyhealthyrecipes, #toddlermeals

Instructions

  • Preheat oven to 200 Degrees Celsius or 395 Degrees Fahrenheit 
  • Get out a wok or pan and heat the oil in it
  • Brown the meat 
  • While the meat is cooking, slice the onion 
  • Once the meat has cooked, add the onion, cayenne pepper, and salt and pepper
  • After the onion is translucent, add the cabbage. I used a this mandolin cutter to julienne the cabbage. 



  • Pan fry the cabbage for ten minutes so that it starts to sweat and heats up. 
  • Slice the potatoes with the mandolin cutter on the normal v-blade setting (or slice them with a knife into rings) 
  • Add the remaining ingredients and cook for an additional five minutes. 
  • Transfer to an oven safe dish, preferably with a cover or lid (or use aluminum foil if you prefer). 
  • Bake for 30 minutes covered
  • Remove cover/lid/foil and bake for an additional 15 minutes 

Side note: The mandolin I used was fantastic for getting equal, even slices of potatoes and cabbage. I love chopping up my ingredients using a plain ole knife and cutting board most of the time. 

Every now and I again, I go for a nifty kitchen tool that quickly gets my vegetables into equal slices or pieces. This tool was definitely all of the above: nifty, easy, and got me even slices! 

For more healthy recipes, be sure to visit my Healthy recipes page! Don't forget to stop by my Healthy recipes pinterest board for even more inspiration. 

Thank you for visiting!
Yuliya