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.
Healthy tip!
We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.
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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