Welcome to the new edition of our column Zero Waste in the Kitchen, created to transform waste into valuable ingredients for new recipes. We often throw away parts of vegetables that, instead, can be recovered and enhanced in the kitchen, helping us to reduce food waste. The less-used parts of vegetables are in fact rich in fiber, vitamins and minerals that are essential for our well-being.
Are you ready to discover today's featured ingredient? 🥁
The leaves of cabbage
The cabbage is a typical autumn vegetable, rich in vitamins (A, C, K), fibers and minerals such as iron e potassium. Often, however, the outermost leaves and the core are discarded because they are considered too hard. In reality, if cooked in the right way, they become protagonists of healthy, light and surprising dishes.
Today we offer you an easy, quick and perfect recipe for autumn.
Crispy baked cabbage leaf chips
A light and tasty snack, ideal for an aperitif or as an alternative side dish.
Ingredients
- The outer leaves of 1 cabbage (well washed and dried)
- 2 tablespoons of extra virgin olive oil
- Salt to taste
- Spices to taste (paprika, curry, black pepper, oregano)
Preparation
- Eliminate the hardest parts of the central coast with leaves and cut them into large pieces.
- Place them on a baking tray covered with baking paper.
- Brush with oil, add salt and spices of your choice.
- Bake in static oven preheated to 160°C for approximately 15 minutes, until they are crispy.
- Let them cool slightly before enjoying them.
A healthy and tasty idea so as not to waste any of the cabbage.
These chips are also excellent as an accompaniment to our soups and ready meals.
Discover all our recipes and products on the site in the dedicated section.
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