Purple Cabbage Cream with Robiola and Pine Nuts
Soup
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Cook Time
1 h
Servings
3
Difficulty
Easy
Prep Time
20 Min
Description
This purple cabbage cream is a real comfort food, perfect for autumn evenings! The robiola gives it an irresistible creaminess, while the toasted pine nuts add a crunchy note and a delicious flavor. I often prepare it when I want something hot and nutritious, but also easy and quick to make. Purple cabbage is rich in antioxidants, so it is also an excellent choice for health. Try it with homemade croutons for an extra touch! It is prepared in less than an hour and everyone will like it.
Ingredients (9 ingredients)
-
500 g purple cabbage
-
1 piece leeks
-
400 ml water
-
1 tbsp robiola
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extra virgin olive oil
-
fine salt
-
croutons
-
robiola
-
pine nuts
Preparation (9 steps)
Purple cabbage in slices
Cut the purple cabbage into thin slices with a knife on a cutting board. This step is necessary to facilitate subsequent cooking.
Washing and drying the cabbage
Rinse the cabbage slices well in a bowl with cold water to remove any impurities. Dry thoroughly with kitchen paper.
Leek in slices
Cut the leek into thin slices with a knife on a cutting board. This step is necessary to facilitate subsequent cooking.
Sauté the leek
Pour extra virgin olive oil into the mixing bowl and add the sliced leek. Sauté for 3 Min./120°C/Stufe 1.
Brown the cabbage
Add the sliced purple cabbage to the mixing bowl and brown for 1 Min./120°C/Stufe 1.
Cooking the cabbage
Add fine salt and water to the mixing bowl. Cook with the lid on for 40 Min./100°C/Stufe 1.
Adding the robiola
Add a spoonful of robiola to the mixing bowl to make the cream more creamy. Mix for 20 Sek./Stufe 3.
Blend the cream
Blend everything in the mixing bowl for 30 Sek./Stufe 8, gradually increasing the speed.
Plate and garnish
Pour the cream into the plates. Garnish with oil croutons, pine nuts and a few pieces of robiola.
Finished cooking? Great! 🎉
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Created by
Giulia Mancini
1
Rezept
0
Kochbücher
Allergens
- Milk
- Nuts
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