Cabbage that melts in your mouth! A simple recipe that I cook every week!

Juicy cabbage that melts in your mouth! Simple recipe, I cook it every week.
Description
This aromatic and healthy recipe featuring baked cabbage with a hearty vegetable sauce is the perfect dish for wholesome eating! Tender cabbage, infused with a sauce of lemon, smoked paprika, and sesame seeds, pairs beautifully with a vibrant puree of roasted vegetables and grainy mustard. Free from excess calories and saturated fats, this dish is an excellent choice for dinner or a snack. Prepare with love and enjoy it as part of self-care! 🌿✨
Ingredients
• 1 small head of cabbage
• 3 tbsp olive oil (for cabbage)
• 1 tsp salt
• ½ tsp smoked paprika
• 1 tsp sesame seeds
• Juice of half a lemon
• 1 zucchini
• 1 onion
• 1 bell pepper
• 3 celery stalks
• 2 medium tomatoes
• 1 head of garlic
• Olive oil (for vegetables)
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp grainy mustard
• Parsley or other favorite greens (for garnish)
• Cranberries or pomegranate seeds (for garnish)
Instructions
1. Prepare the Cabbage:
Cut 1 small head of cabbage into pieces.
Grease a baking tray with olive oil and place the cabbage on it.
In a bowl, mix 3 tbsp olive oil, 1 tsp salt, ½ tsp smoked paprika, 1 tsp sesame seeds, and the juice of half a lemon.
Brush the cabbage with the sauce and let it marinate for 15-20 minutes.
2. Prepare the Vegetables:
Slice 1 zucchini into rounds, quarter 1 onion, cut 1 bell pepper into large pieces, chop 3 celery stalks, halve 2 tomatoes, and leave 1 head of garlic whole.
Place the vegetables in a baking dish, drizzle with olive oil, and season with salt and black pepper to taste.
3. Baking:
Preheat the oven to 200°C (400°F).
Bake the vegetables for 35 minutes until tender.
Bake the marinated cabbage separately for 40 minutes until golden and crispy.
4. Make the Sauce:
Place the roasted vegetables in a blender, add 1 tsp grainy mustard, and blend until smooth.
5. Serve:
Spread the vegetable mixture on a plate.
Top with 2 pieces of baked cabbage.
Garnish with parsley or your favorite greens and cranberries or pomegranate seeds.
Serving and Storage
• Enjoy the dish warm, savoring the harmony of flavors and care for your health.
• Store leftovers in the refrigerator for up to 2–3 days, reheating before serving.
Tips
• Variations: Add 1 tsp thyme or swap sesame seeds for flaxseeds.
• Texture: For crispier cabbage, increase baking time by 5 minutes. For a creamier sauce, add 1 tbsp water.
• Mindful Eating: Prepare with joy, savoring the smoked paprika aroma and process as part of a health ritual.
Nutritional Value (per serving, approx. 3 servings)
1. Calories: ~150–180 kcal
2. Protein: ~4 g
3. Fat: ~10 g
4. Carbohydrates: ~15 g
5. Hello everyone! 🥰 Friends, this baked cabbage with vegetable sauce is a healthy and delicious dinner! Please let me know which country you’re watching this video from? It’s so interesting and important for us! 🥰 Please rate this video from 1 to 10! Thank you in advance! 🥰 Subscribe to my channel for healthy recipes! You’ll love it! 🤗 Enjoy! 🥰

1 small head of cabbage. Cut the cabbage into pieces. Grease a baking sheet with olive oil. Place the cabbage on the baking sheet. 3 tablespoons olive oil. 1 teaspoon salt. ½ teaspoon smoked paprika. 1 teaspoon sesame seeds. Juice of half a lemon. Toss. Brush the cabbage with the sauce. Leave the cabbage for 15 minutes. 1 zucchini. Cut into slices. 1 onion. 1 bell pepper. 3 celery stalks. 2 medium tomatoes. 1 head of garlic. Place the vegetables in a baking dish. Add salt. Add black pepper. Olive oil. Bake in a preheated oven at 200°C (400°F) for 35 minutes. Bake the pickled cabbage in a preheated oven at 200°C (400°F) for 40 minutes. Place the vegetables in a blender. Add 1 teaspoon of grainy mustard. Grind in a blender. Place the vegetable mixture on a plate. Place the cabbage on top. Garnish with parsley or other favorite herbs. Garnish with lingonberries or pomegranate.