BY's Recipe: Cabbage crisps snack is simple to prepare and requires no coooking experience. It can work for vegetarians, vegans, and kids who dislike vegetables.
Servings: 12. Prep. Time: 10-15 minutes. Bake Time: 25-30 minutes. Total Cooking Time: 35-45 minutes.
What you need
- Oven or microwave,
- Baking pan,
- 35-45 minutes.
Required Ingredients
- A small head of cabbage,
- 2 cups of flour.
Optional Ingredients
- Salt or sugar to taste,
- One teaspoon of baking powder,
- Black pepper,
- Baking oil,
- Butter,
- Eggs.
Directions
Step 1.
- Preheat the oven to 400 degrees,
- Wash, clean, and dry the cabbage,
- Blend or chop the cabbage to your taste,
- I chopped and blended mine.
Step 2.
- Add 2 cups of flour and butter or eggs and mix (optional for vegans),
- Add salt or sugar to your taste,
- Spread the pan with baking oil,
- Pour into a baking pan and let it sit for a few minutes (see photo above).
Step 3.
- Bake for 20 to 25 minutes,
- Check to make sure it's cooked to your taste,
- Cut into 12-16 pieces,
- Your snack is ready (see the photo below),
- Serve with soda, juice, or water.
Microware
- Use a microwave-friendly pan,
- Follow steps 1 and 2,
- Cover the pan and bake for about 15-20 minutes.
Kids love cabbage crisps snack and it can work for vegans and vegetarians.
Feel free to share the recipe.
Why do humans need vegetables?
"Vegetables play an important role in human nutrition. Most are low in fat and calories but are bulky and filling.[18] They supply dietary fiber and are important sources of essential vitamins, minerals, and trace elements. Particularly important are the antioxidant vitamins A, C, and E. When vegetables are included in the diet, there is found to be a reduction in the incidence of cancer, stroke, cardiovascular disease, and other chronic ailments.[19][20][21] Research has shown that, compared with individuals who eat less than three servings of fruits and vegetables each day, those that eat more than five servings have an approximately twenty percent lower risk of developing coronary heart disease or stroke.[22] The nutritional content of vegetables varies considerably; some contain useful amounts of protein though generally they contain little fat,[23] and varying proportions of vitamins such as vitamin A, vitamin K, and vitamin B6; provitamins; dietary minerals; and carbohydrates."
References
https://en.wikipedia.org/wiki/Vegetable
https://fdc.nal.usda.gov/fdc-app.html#/food-details/169975/nutrients
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