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442 kcal
30 min.
Young cabbage with smoked salmon, cauliflower and asparagus

Recipe for Young cabbage with smoked salmon, cauliflower and asparagus

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x portion

NaN g

442 kcal

x g

1 kcal

441.8
Calories
46.4g
Prot.
19.2g
Fat
20.3g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Cauliflower4× floret (200 g)
  • Asparagus5× piece (150 g)
  • Salmon, smoked0.5× piece (125 g)
  • Cabbage white1× cup (110 g)
  • Water7× tablespoon (70 ml)
  • Onion6× slice (60 g)
  • Dill, fresh4× teaspoon (12 g)
  • Olive oil1× tablespoon (10 g)
  • Curry powder, mixed flavours1× teaspoon (3 g)
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How to make Young cabbage with smoked salmon, cauliflower and asparagus

  1. 1. Peel and finely chop the onion and fry in olive oil. Season with curry powder.

  2. 2. Wash all the vegetables.

  3. 3. Finely shred the cabbage, divide the cauliflower into small florets, and cut the hard ends off the asparagus spears before slicing them into 5 cm pieces. Once the vegetables are prepared in this way, add them to the onion, pour in a little water to stop it burning , cover and simmer for around 15 minutes, stirring from time to time.

  4. 4. When the vegetables are soft, add the pieces of smoked salmon and mix together. Serve sprinkled with fresh, chopped dill.

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