Fridge Friend recipes
Warm Red Cabbage, Spinach and Egg Salad with Yoghurt Dressing recipe
A satisfying warm salad with tender red cabbage, wilted spinach and softly set eggs. The Greek yoghurt dressing adds a cool, creamy finish that balances the peppery vegetables.
20 min · Easy · British Jump to method
Ingredients
- 200g Red Cabbage
- 100g Spinach
- 4 Eggs
- 120g Greek Yoghurt
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp Herbs
| Nutrition | Per serving |
|---|---|
| Calories | 174 kcal |
| Protein | 14.3 g |
| Carbohydrates | 10.6 g |
| Fat | 9.1 g |
| Saturated fat | 2.8 g |
| Fibre | 3.4 g |
| Sugar | 6 g |
| Sodium | 1110 mg |
Why this works
A light, protein-containing salad with plenty of vegetables, but it is relatively high in sodium from the added salt.
Folate and vitamin K. Spinach and red cabbage provide folate and vitamin K, supporting normal blood formation and healthy blood clotting.
High-quality protein. Eggs and Greek yoghurt contribute complete protein, which helps with satiety and muscle maintenance.
Sodium concern. Half a teaspoon of salt adds a significant amount of sodium, which may be too much for those watching blood pressure.
Method
- Bring a saucepan of water to the boil and cook the eggs for 7 minutes for soft centres, or 9 minutes for firmer yolks. Cool briefly, peel and halve.
- Meanwhile, shred the red cabbage and wilt the spinach in a dry frying pan over a medium heat for 2-3 minutes.
- Mix the Greek yoghurt with salt and black pepper to make a quick dressing.
- Arrange the warm cabbage and spinach on plates, top with the eggs and spoon over the dressing.
- Finish with chopped herbs if you like, and serve straight away.
Prefer the classic version? Egg and Pickle Breakfast Salad
Other Cabbage Recipes
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