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Eggs Baked with Savoy Cabbage and Caraway Recipe
|Savoy cabbage||1 , tough outer leaves discarded, halved, cored and shredded|
|Caraway seeds||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Onion||1 , thinly sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Ripe tomatoes||4 Medium, peeled and chopped|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1752 Calories from Fat 1058
% Daily Value*
Total Fat 119 g183.8%
Saturated Fat 43.4 g217.1%
Trans Fat 0 g
Cholesterol 1811.4 mg
Sodium 1058 mg44.1%
Total Carbohydrates 113 g37.8%
Dietary Fiber 45 g180.2%
Sugars 52.7 g
Protein 84 g168.4%
Vitamin A 348.6% Vitamin C 649%
Calcium 100.8% Iron 89%
*Based on a 2000 Calorie diet
1.Heat oil in a pan and add cabbage, onion, garlic, tomatoes and half of caraway seeds to it.
2.Put the lid of the pan and heat it for 20 minutes on medium flame.
3.Once done, remove the pan from heat and allow the cabbage mixture to settle at room temperature.
4.Add half of the sour cream on the cabbage mixture.
5.Take a shallow oven proof dish and pout the cabbage mixture in it.
6.Make eight depressions in the mixture and break eggs in each.
7.Make a mixture of left over sour cream and caraway seeds and put the mixture on the yolks.
8.Secure the dish with buttered foil and bake the dish for 20 minutes until the whites are firm but teh yolk is soft.