Twenty-fifth edition of our column #ZeroWaste in the kitchen., designed to give new life to scraps and make them the stars of your next recipe. Often, kitchen scraps are thrown away, neglecting the fact that they can be recovered, thus helping to reduce food waste. In addition, the parts of vegetables considered "less noble" are actually rich in nutrients and can become valuable allies for our health.
All that remains is to discover the protagonists of this recipe. 🥁
Cabbage leaves
Cabbage belongs to the family of Brassicaceae or Cruciferae, which includes numerous varieties such as broccoli, cauliflower, savoy cabbage and kale. The beneficial properties of cabbage are many and varied, which is precisely why it is considered to be among the most nutritious and healthy vegetables of all.
🌟 Beneficial properties of cabbage
- Natural anti-inflammatory: Helps counter joint pain due to its anti-inflammatory properties.
- Rich in vitamins A and C: These powerful antioxidants fight free radicals, protecting cells from premature aging.
- Source of iron and fiber: Supports gut health and improves energy levels.
- Omega-3 and Omega-6 fatty acids: essential for the proper functioning of the cardiovascular, metabolic, and cerebral systems.
- Calcium for strong bones: Cabbage contributes to bone health, helping to prevent osteoporosis.
- Immune support: strengthens natural defenses against diseases, germs and bacteria.
Meatballs with cabbage leaves
The leaves of cabbage, regardless of variety, can be used to cook tasty meatballs with bread, a recipe to avoid waste and fill up on energy and health.
Ingredients:
- Cabbage leaves
- 300 g of stale bread
- 150 g of milk
- ½ onion
- 1 egg
- Grated cheese to taste.
- Breadcrumbs to taste.
- Salt to taste.
- Pepper to taste.
- Oil q.b.
Preparation:
In a frying pan, sauté the chopped onion in oil. Wash the cabbage leaves, remove the tough parts and after finely chopping them add them to the pan. Season with salt and pepper and cook until soft. Take the stale bread and let it soak in milk for a few minutes; once softened squeeze it out and put it in the food processor along with the cooked cabbage leaves. Blend until smooth and pour into a bowl. Add the egg, grated cheese, and salt and mix; if the mixture feels runny you can add a little bread crumbs.
Now you'll just form meatballs with your hands, and after breading them in breadcrumbs, arrange them on a baking sheet. Bake them in a preheated oven at 200° for 35 minutes, turning the meatballs halfway through cooking.
Once cooked, remove them from the oven and serve them on the table with a dressing and a side salad, such as our delicate Sugar Loaf or our tasty Mixed Julienne with Carrots.
