Savoy cabbage slices and sweet potatoes from the tray

Name: Savoy cabbage slices and sweet potatoes from the tray
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 sweet potatoes (about 750 g); 125 g small onions; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 (approx. 800 g) cabbage; 1 knife tip Instant vegetable stock; 250 g Low-fat curd; 250 g Edible quark (20 % fat); 7-10 Tbsp peel and juice of 1/2 untreated orange; 1 collar Chives; 2 TABLESPOONS Hazelnut kernels

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 sweet potatoes (about 750 g)
125 g small onions
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 (approx. 800 g) cabbage
1 knife tip Instant vegetable stock
250 g Low-fat curd
250 g Edible quark (20 % fat)
7-10 Tbsp peel and juice of 1/2 untreated orange
1 collar Chives
2 TABLESPOONS Hazelnut kernels

Directions

1
Clean, peel, wash and slice the potatoes. Onions peel, halve. Put both in a bowl and mix with oil, season with salt and pepper. Spread on half of the baking tray.
2
Clean the savoy cabbage, cut into slices and wash. Place on the other half of the baking tray. Mix the stock with 150 ml hot water. Sprinkle the savoy cabbage with it. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
3
Mix quark with orange peel and orange juice. Wash the chives, dab dry and cut into rings. Put something aside for garnishing, stir the rest into the quark. Season to taste with salt and pepper.
4
Chop the nuts and sprinkle over the savoy cabbage and potatoes 5 minutes before the end of the cooking time. Serve with the dip, sprinkle with chives put aside.