Go Back Email Link
–+ servings
Bagt spidskål med bacon og vesterhavsost – Nem og lækker opskrift
Print

Baked pointed cabbage with bacon and Vesterhavsost

A recipe for oven-baked pointed cabbage with bacon and Vesterhavsost.
Course Salad, Side dish
Cuisine Danish
Nøgleord Baked vegetables, Pointed cabbage
Total Time 30 minutes
Servings 4 people
Calories 130kcal

Ingredients

  • 1 pointed cabbage
  • 120 g bacon, diced
  • 30 g Vesterhavsost Danish aged hard cheese; a mature Gouda can stand in
  • Salt and freshly ground pepper
  • Oil
  • Parsley, finely chopped

Instructions

  • Cut the pointed cabbage into thick slices - about 1 1/2-2 cm.
  • Lay the slices close together on a sheet of baking parchment, drizzle with oil and season with salt and freshly ground pepper.
  • Scatter the diced bacon over the top and bake in a preheated conventional oven (top and bottom heat) at 210°C for about 22-25 minutes.
  • Grate the cheese over the warm cabbage slices, sprinkle with parsley and serve.

Nutrition

Calories: 130kcal | Carbohydrates: 8g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 549mg | Potassium: 469mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 216IU | Vitamin C: 53mg | Calcium: 151mg | Iron: 1mg