Savoy Cabbage and Potato Bake

Please test each unfamiliar ingredient carefully according to your dietary restrictions, even if it is labeled as suitable for your diet. Every body is different, and what I tolerate may cause reactions in you. So always listen to your body!

Before we begin, please take a moment to read the overview of the dietary restrictions for this dish. You’ll find them below the recipe.

Preparation time: 20-30 minutes Baking time: approx. 1-1.5 hours Servings: 2 Ingredients: 5 savoy cabbage leaves 4 potatoes 1 small carrot approx. 200g celery 2 spring onions 1 garlic clove (or 1 tsp garlic oil, or 1/2 tsp garlic powder, can be omitted depending on tolerance) 125 ml mild Verjus (use less if Verjus is very sour, but don’t skip it as it’s essential for the flavor!) 125 ml water 2 tbsp sweet paprika powder 1.5-2 tsp salt 1/4 tsp white pepper 1 tbsp histamine-free Italian herbs (e.g., oregano, thyme, basil, rosemary, savory, bay leaves) 2 tbsp oil (e.g., olive oil or rapeseed oil) Instructions: 1. Remove the stems from the savoy cabbage leaves, cut them in half, and slice into fine strips. 2. Dice the potatoes, carrot, celery, and chop the spring onions. Set aside some of the green parts of the spring onions for garnish. 3. Place all the chopped vegetables into a baking dish. Crush the garlic and add it to the dish. Then, add all the spices, Verjus, and water. 4. Mix everything well so the vegetables are evenly coated. Place the baking dish into the cold oven. 5. Set the oven to 220°C (convection) and bake the vegetables covered with a lid or another cover (you can use another oven tray for example) for 35 minutes. 6. After 35 minutes, stir the vegetables and bake uncovered for 15 minutes. 7. Stir again and bake for another 15 minutes, until the desired crispiness is achieved. (I usually bake it in 3×15-minute intervals for especially crispy cabbage, but this can depend on your oven and how the vegetables are layered.) 8. Serve and enjoy! Tip: 1. You can prepare the vegetables earlier in the day when you have more energy. Store them in the fridge and bake them later. Keep in mind that cut vegetables form histamine more quickly, but if properly stored in the fridge, histamine levels should stay low in comparison to dishes with animals products. If you are very sensitive, it’s better to prepare it fresh though. 2.I use these basic ingredients—paprika powder, Verjus, Italian herbs, and white pepper—in many recipes because they work so well together. Depending on the vegetables or cooking method (oven, pressure cooker, pan, etc.), it always tastes a bit different! 😀 This also has the advantage of not needing to think much, as whatever I have in the fridge, these few ingredients always make a great dish! So just try it out and get creative. Nutritional Information per Serving (estimated): Calories: approx. 280 kcal Protein: 6 g Carbohydrates: 50 g Fat: 6 g Fiber: 8 g

Suitable for:

Histamine intolerance (with fresh ingredients):

• The recipe is low in histamine if you use fresh ingredients. Storing the prepared dish in the fridge helps minimize histamine buildup.

Vegetarian/Vegan:

• No animal products used.

Gluten-free:

• All ingredients are gluten-free.

Lactose-free:

• No dairy products included.

Low FODMAP:

• The recipe is suitable for those following a low-FODMAP diet, especially if you use garlic oil instead of fresh garlic.

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