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Chinese Bake With Watercress Sauce

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  Chinese cabbage 1 1⁄2 Pound (750 Gram)
  Cottage cheese with chives 8 Ounce (250 Gram)
  Black pepper 1⁄4 Teaspoon
  Vegetable margarine 1 Ounce (25 Grams)
  Watercress 1 Bunch (100 gm), chopped
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), chopped
  Grated parmesan cheese 30 Milliliter (2 Tablespoon)

1. Cut the leafy part from the cabbage, and steam the stems gently for 3-4 minutes. Put the cottage cheese into a large casserole dish, sprinkle with black pepper and cover with the stems.
2. Melt the margarine slowly. Add the chopped cabbage leaves, watercress, onion and garlic. Cover and cook gently for 7-8 minutes. Cool slightly, then puree until smooth.
3. Pour the watercress mixture over the cottage cheese and stems. Sprinkle over the Parmesan cheese and bake in a preheated oven at Gas Mark 4,350°F, 180°C for 25 minutes. Serve hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 699 Calories from Fat 322

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 11.4 g57%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 957.1 mg39.9%

Total Carbohydrates 40 g13.3%

Dietary Fiber 10.6 g42.4%

Sugars 19.1 g

Protein 57 g114.6%

Vitamin A 695% Vitamin C 600.2%

Calcium 121.1% Iron 36.8%

*Based on a 2000 Calorie diet

Chinese Bake With Watercress Sauce Recipe