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462 kcal
35 min.
Recipe for Roasted Cabbage with Pickles and Dill Dip
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462 kcal
1 kcal
462
21.1g
15.2g
61.5g
Ingredients (servings):
1
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- Chickpeas, cooked or canned8× tablespoon (120 g)
- Pickled cucumber2× piece (120 g)
- Cabbage white1× cup (110 g)
- Yogurt, greek style, plain5× teaspoon (60 g)
- Couscous3× tablespoon (45 g)
- Dill, fresh5× tablespoon (25 g)
- Lemon1.5× slice (15 g)
- Wheat flour, white, plain1× teaspoon (8 g)
- Olive oil1× teaspoon (5 g)
- Salt1× teaspoon (3 g)
- Cumin seeds1× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Roasted Cabbage with Pickles and Dill Dip
1. Preheat the oven to 180°C.
2. Coat the cabbage with olive oil, then season with salt and pepper. Place it on a baking sheet lined with parchment paper and bake for about 25 minutes.
3. Rinse the chickpeas and mix them in a bowl with cumin, flour, and a pinch of salt.
4. Arrange the cabbage and chickpeas on a baking sheet lined with parchment paper and bake for about 25 minutes.
5. Cook the couscous according to the package instructions.
6. Mix the yogurt with chopped dill (leave some for decoration), lemon juice, and the remaining salt and pepper. Slice the cucumbers into sticks or rounds.
7. In a bowl, layer the couscous, cabbage, and chickpeas. Drizzle with the yogurt sauce and top with the cucumbers.
8. Garnish with the remaining dill.
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