Preparation: 15 min.
Spaghetti of pointed cabbage with tomatoes and olives (keto)
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Ingredients for
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200 g pointed cabbage
400 g pointed cabbages
600 g pointed cabbage
800 g pointed cabbage
1 kg of pointed cabbage
1.2 kg of pointed cabbage
1.4 kg of pointed cabbage
1.6 kg of pointed cabbage
1.8 kg of pointed cabbage
2 kg of pointed cabbages
100 g cherry tomatoes
200 g cherry tomatoes
300 g cherry tomatoes
400 g cherry tomatoes
500 g cherry tomatoes
600 g cherry tomatoes
700 g cherry tomatoes
800 g cherry tomatoes
900 g cherry tomatoes
1 kg of cherry tomatoes
100 g olives, mixed, pitted
200 g olives, mixed, pitted
300 g olives, mixed, pitted
400 g olives, mixed, pitted
500 g olives, mixed, pitted
600 g olives, mixed, pitted
700 g olives, mixed, pitted
800 g olives, mixed, pitted
900 g olives, mixed, pitted
1 kg olives, mixed, pitted
10 g Chives
20 g Chives
30 g Chives
40 g Chives
50 g Chives
60 g Chives
70 g Chives
80 g Chives
90 g Bieslook
100 g Chives
1 clove of garlic
2 Garlic cloves
3 Garlic cloves
4 Garlic cloves
5 Garlic cloves
6 Garlic cloves
7 Garlic cloves
8 Garlic cloves
9 Garlic cloves
10 Garlic cloves
25 g of coconut oil
50 g of coconut oil
75 g Kokosolie
100 g of coconut oil
125 g of coconut oil
150 g of coconut oil
175 g of coconut oil
200 g of coconut oil
225 g of coconut oil
250 g of coconut oil
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About this recipe
Deliciously creamy vegetarian spaghetti.
You can read the full recipe on page 150 from Ketokuur - Een nieuw leven in 14 dagen
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