Panzanella di Cavolo

Panzanella di Cavolo is a refreshing Italian salad that replaces traditional bread with crispy, roasted cabbage, creating a deliciously unique keto snack. This vibrant dish combines fresh vegetables and a tangy dressing, making it perfect for a light meal or side dish.

Ingredients

• Savoy cabbage - 200 grams
• Cherry tomatoes - 100 grams
• Cucumber - 100 grams
• Red onion - 50 grams
• Fresh basil leaves - 10 grams
• Olive oil - 30 ml
• Red wine vinegar - 15 ml
• Garlic powder - 1 gram
• Salt - 2 grams
• Black pepper - 1 gram

Steps

1. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
2. Slice the Savoy cabbage into thick wedges and place them on a baking sheet.
3. Drizzle the cabbage with 15 ml of olive oil, sprinkle with garlic powder, salt, and black pepper, then toss to coat.
4. Roast the cabbage in the oven for 20 minutes, or until it is golden and crispy.
5. While the cabbage is roasting, chop the cherry tomatoes and cucumber into bite-sized pieces, and thinly slice the red onion.
6. In a large mixing bowl, combine the chopped tomatoes, cucumber, red onion, and fresh basil leaves.
7. In a small bowl, whisk together the remaining 15 ml of olive oil and red wine vinegar, then pour the dressing over the vegetable mixture.
8. Once the cabbage is done, remove it from the oven and let it cool for a few minutes before cutting it into bite-sized pieces.
9. Add the roasted cabbage to the vegetable mixture and toss gently to combine.
10. Serve immediately as a refreshing keto-friendly snack.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in vitamins and antioxidants from fresh vegetables.

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