Roasted Potatoes, Leeks and Cabbage

Roasted potatoes are a popular dish in many cuisines around the world. They are versatile and can be seasoned with various herbs and spices to suit different tastes.

This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Roasted Potatoes, Leeks and Cabbage

Cooking Method: Roasting Cuisine: International Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 200 gram Leeks
• 300 gram Cabbage
• 2 teaspoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Preheat the oven to 200°C (400°F).
2. Wash and peel the potatoes, then cut them into bite-sized cubes.
3. Trim the leeks and slice them into thin rounds.
4. Cut the cabbage into wedges.
5. In a large bowl, toss the potatoes, leeks, and cabbage with olive oil, salt, and black pepper.
6. Spread the vegetables evenly on a baking sheet.
7. Roast in the preheated oven for 40 minutes, or until the potatoes are golden brown and crispy.
8. Remove from the oven and let rest for 5 minutes.
9. Serve the roasted potatoes, leeks, and cabbage as a delicious side dish or a light main course.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.