5 light and tasty ideas to power you up!

Fall is the perfect season to pick vegetables, especially beta-carotene-rich squash, mushrooms, sweet potatoes, potatoes, carrots, and cabbage, which is just starting to come in. Since kale is a variety of cabbage, we show you how to enjoy it this fall. Soups, salads, gratins…everyone has their go-to and easy meals healthy warming from the inside and filling with vitamins.

What to do with cabbage? 5 easy and healthy recipes that change!

Cabbage is prepared like other types of cabbage. It can then be steamed, sautéed with spices, turned into chips in the oven or even added to a soup, salad or gratin. A real concentrate of antioxidants and vitamins A, B, C and K, cabbage is very low in calories and goes well with a weight loss diet. In addition, it is very easy to maintain. Its curly leaves can last for several weeks in an airtight bag in the refrigerator. With the return of fall, here are 5 delicious and comforting recipes to take advantage of this vitamin and antioxidant mine!

Cabbage salad

Who said salads are reserved for sunny days? Long live autumn for making a delicious and nutritious salad!

Ingredients:

• cabbage leaves (6)
• 2 boiled eggs
• 6 anchovy fillets in oil
• 1 small clove of garlic
• 2 slices of toasted bread
• 40 g grated parmesan
• 6 tbsp. liquid cream
• juice of one lemon
• olive oil
• salt and pepper

Preparation:

Make this salad a day in advance so that the cabbage is softer! Wash the cabbage leaves, cut into thin strips in a food processor and place in a salad bowl. Then mix the anchovies with garlic, fresh cream, lemon juice and parmesan. Add enough olive oil. Season and pour over the cabbage. Mix with crumbled toast and hard-boiled egg. Mix well and refrigerate.

Cabbage and mushroom pasta gratin – vegan cabbage recipe

Here’s another kale recipe to warm you up from the inside, but also prepare to honor seasonal vegetables!

Ingredients:

• 200 g pasta
• 100 g of pumpkin
• 2 potatoes
• 60 g yogurt/soy milk
• 1 C. tablespoon of nut puree
• 1 C. tablespoon of malt yeast
• thyme and rosemary to taste
• breadcrumbs, yeast and olive oil (for gratin)
• 1 clove of crushed garlic
• 1/2 tsp. smoked paprika
• salt and pepper
• 5 cabbage leaves
• 100 g of button mushrooms

Preparation:

Peel the pumpkin and potatoes, then cut them into cubes. Bring a large pot of water to a boil. When the water boils, add a large pinch of salt to the bowl and dip the pumpkin and potato cubes in it. Cook them until tender, then blend them in a food processor. Add the pasta to the pot and cook until al dente. Drain them and reserve a cup of cooking water.

Next, add the crushed garlic, vegan yogurt, cashew puree, malt yeast, salt and paprika to the bowl of a food processor. Mix to obtain a homogeneous preparation. Add a little hot water if necessary. Adjust the seasoning. Then clean the mushrooms by rubbing them with a dry cloth. Remove the tough stem from the cabbage leaves and cut the leaves into strips. Put pasta, cabbage, mushrooms and sauce in a baking dish. Add thyme and rosemary. Sprinkle with breadcrumbs and yeast, drizzle with olive oil and bake at 180°C for 20-25 minutes. Serve hot with raw vegetables. You can replace pasta with bulgur or wheat germ.

Autumn soup with leeks, cabbage and carrots – quick cabbage recipe

Autumn is slowly coming with its orange nose and fresh wind. If bodies are warmed from the outside with cozy clothes, why not warm from the inside with a good fall soup?

• 2 leeks
• 1 cabbage
• 2 carrots
• 1 dill
• 1 onion
• 3 stalks of celery
• turmeric
• thyme flowers
• Parsley
• pepper and salt

Preparation:

Boil leek, cabbage, carrot, fennel, onion and celery in 1 liter of water. Stir and season with turmeric, thyme flowers, chopped parsley and black pepper. Season very lightly and enjoy

Egg cocotte with cabbage, spinach and fresh goat cheese

Cocot eggs with some cabbage and cottage cheese are complete and ultra gourmet!

Ingredients:

• 4-5 cabbage leaves (1 small bunch)
• 100 g of spinach
• 1 onion
• 2 cloves of garlic
• 3 sprigs of thyme
• 50 ml liquid cream
• 200 g of fresh goat cheese
• 8 eggs
• lemon peel
• 2 tbsp. olive oil
• salt and pepper

Preparation:

Preheat the oven to 240°. Peel and finely chop the onion. Peel, peel and chop the garlic. Remove the center rib from the cabbage leaves, then wash with the spinach. Roughly chop them. Heat some olive oil in a pan and fry the onion for 5 minutes. Add the garlic, thyme, kale and spinach. Add salt and pepper. Continue cooking for 3-4 minutes. Pour in the cream and add the goat cheese. Beat the eggs on the preparation, then cook in the oven for 3 minutes. Serve with lemon zest and a little salt and pepper.

Cabbage and squash links

Ingredients:

• 6 eggs
• 200 g of flour
• 200 g of butter
• 500 ml of milk
• 600 g of pumpkin
• 80 g of butter
• 1 kg of pumpkin
• 400 g of cabbage
• 50 ml of vinegar
• 50 g of cashews
• salt and pepper

Preparation:

Combine the eggs and flour in a bowl to make the pastry. Melt the butter and add to the eggs. Mix the milk with a fork. Refrigerate for a few hours. Grease four 20 cm diameter cake pans. Pour two scoops of pastry batter into each, then bake at 180°C for 25 minutes. Meanwhile, wash and chop the pumpkin. Steam them on low heat and cover with butter for a few minutes. At the end of cooking, remove salt and vinegar with vinegar. Cut the pumpkin into cubes and steam for 25 minutes, then puree with 40 g of butter. The season. Remove the center ribs from the cabbage and pour into boiling salted water. Spread butter puree on the bottom of each paska, garnish with zucchini and cabbage cubes, then sprinkle with cashews. Taste.

Also read: How to make Butter Soup with Thermomix.