Healthy Zesty Cabbage Tray Bake Recipe
Ingredients
- 1/2 head cabbage, cut into 3 cm wedges
- 250 g potato or sweet potato
- 2 x 400 g cans no-added-salt chickpeas, drained and rinsed
- 1 onion, cut into 3 cm wedges
- 4 slices grainy bread or roll, to serve
- 2 tbs your favourite vinegar
- 2 tbs wholegrain mustard
- 2 cloves garlic, finely chopped
- 1 tsp smoked paprika
- 1 tbs salt-reduced soy sauce
- 1 1/2 tbs olive oil
- 1/2 cup low-fat natural or Greek yoghurt
Method
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Preheat oven to 220°C (200°C fan-forced)
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Spread vegetables out on a large oven tray in a single layer. Use a second tray if they’re too squashed up. This helps the vegies cook quickly and evenly and develop good flavour.
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Mix together the vinegar, mustard, garlic, smoked paprika and soy sauce to make a dressing.
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Mix half of the dressing with the oil, and pour over the vegetables, tossing to coat.
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Mix the other half of the dressing with the yoghurt and set aside
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Roast the vegies for 25-35 minutes, swapping the trays around halfway through, until potatoes are tender and cabbage is getting crispy on the edges.
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Divide between bowls, drizzle with yoghurt dressing and serve with crusty bread.
- To make this dish vegan, swap the yoghurt for hummus or vegan mayonnaise.
- To make this dish gluten-free swap the soy sauce for tamari and serve with gluten-free bread, rice or quinoa.
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Ingredients
This tray bake makes a great side dish for roast chicken or pork loin.
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Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 2130 kJ | 488 kJ |
| 509 Cal | 117 Cal | |
| Protein | 21.9 g | 5 g |
| Fat, total | 12.5 g | 2.9 g |
| — saturated | 1.8 g | 0.4 g |
| Carbohydrate | 66.5 g | 15.2 g |
| — sugars | 12.3 g | 2.8 g |
| Sodium | 1186 mg | 272 mg |
| Fibre | 16 g | 3.7 g |
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