Trying to get more fiber? You're not alone: Ereka Vetrini, recipe developer and author of the cookbook Well Fed, is challenging herself to a "high-fiber fall." Simply put, she's cooking with seasonal ingredients and pantry staples that are full of the good stuff.
"It naturally pushes me toward using more of the ingredients I already love and want my family eating," Vetrini tells us. "Vegetables, beans, whole grains, nuts, and seeds. For me, it's less about asking, 'How can I add more fiber?' and more about creating meals that are hearty, colorful, and so delicious that no one is thinking about how healthy they are."
"So many of the ingredients I'm craving right now happen to be great sources of fiber," she adds. "I love roasting vegetables until they're deeply caramelized and crispy around the edges, adding apples or pears to salads for a little sweetness and crunch, and playing with warming spices like cinnamon and nutmeg. Making easy homemade dressings and sauces is also key." Case in point: The luscious, tangy, Greek yogurt-based sauce Vetrini drizzles over her Caesar cabbage Parmesan chips.
"[These chips] come together with minimal prep; they're baked, not fried; and they somehow manage to feel both snacky and elevated," Vetrini explains. "They're also a great way to get more fiber into your day without feeling like you're trying too hard." This easy appetizer, side, or snack is nourishing, with big flavors and lots of crunch.
Caesar Parmesan Cabbage Chips
Author: Ereka Vetrini
Prep Time: 13 min
Cook Time: 25 min
Calories: 220 calories per serving
Servings: 4 servings
Ingredients
Cabbage chips
- 1 Savoy cabbage head
- 2 tbsp avocado oil
- 1 tsp salt
- Black pepper, to taste
- 3 tbsp Parmigiano Reggiano, finely grated
Low-cal Caesar dressing
- 2 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice
- 1/2 cup low-fat Greek yogurt
- 2 garlic cloves
- 2 tsp Dijon mustard
- 2 tsp capers
- 2 tsp Worcestershire sauce
- 1/4 cup grated Parmigiano Reggiano
- 1/2 tsp freshly coarsely ground black pepper
Garnish
- Grated Parmigiano Reggiano, to taste
Directions
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Preheat the oven to 350°F.
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Separate the cabbage leaves and remove the thick veins from the larger leaves. Rinse under cold water and dry thoroughly.
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Tear the leaves into smaller pieces and spread them across two or three parchment-lined baking sheets.
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Drizzle lightly with avocado oil. Season with salt and pepper, then sprinkle with 3 tablespoons of grated Parmigiano Reggiano.
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Bake for 20 to 25 minutes, watching the darker outer leaves because they cook faster.
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Add all Caesar dressing ingredients to a blender and blend until smooth and creamy.
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Let the chips cool, plate them, and top with the Caesar dressing and extra grated Parmigiano Reggiano.
Recipe by Ereka Vetrini.
