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Carrot and pointed cabbage with herb croutons
 
 
2 ServingsPTM25 min

Carrot and pointed cabbage with herb croutons


Also try this delicious carrot and pointed cabbage with herb croutons

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Directions

  1. Brush the slices of bread with 1 tablespoon of olive oil mixed with the pesto. Roast them under a hot oven grill.
  2. Remove the carrot and scrape it into long ribbons. Remove the leaves from the cabbage. Leave them whole or cut them into wide strips.
  3. Blanch the vegetables for 2 minutes, drain and rinse cold water.
  4. Heat the rest of the olive oil in a wok. Fruit the garlic.
  5. Spoon the vegetables, cream cheese and lemon juice through it and stir fry until the cheese has melted. Add salt and pepper to taste.
  6. Cut the bread into small cubes and sprinkle over the dish before serving.

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Nutrition

755Calories
Sodium0% DV0g
Fat83% DV54g
Protein46% DV23g
Carbs12% DV37g
Fiber0% DV0g

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