Name: Red Cabbage Cream with Robiola and Pine Nuts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3 Servings
Ingredients: 500 g red cabbage; 1 piece leeks; 400 ml water; 1 tbsp robiola; extra virgin olive oil; fine salt; croutons; robiola; pine nuts

Description

This red 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. Red cabbage is rich in antioxidants, so it is also an excellent choice for health. Try it with homemade croutons for an extra touch! It prepares in less than an hour and everyone will like it.

Ingredients (9 ingredients)

500 g red cabbage

1 piece leeks

400 ml water

1 tbsp robiola

extra virgin olive oil

fine salt

croutons

robiola

pine nuts

Preparation (9 steps)

Red cabbage into slices

Cut the red 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 into 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

Thermomix® Setting

3 min/248°F/Speed 1 120

Pour extra virgin olive oil into the bowl and add the sliced leek. Sauté for 3 Min./120°C/Level 1.

180

Brown the cabbage

Thermomix® Setting

1 min/248°F/Speed 1 120

Add the sliced red cabbage to the bowl and brown for 1 Min./120°C/Level 1.

Cooking the cabbage

Thermomix® Setting

40 min/212°F/Speed 1 100

Add fine salt and water to the bowl. Cook with the lid on for 40 Min./100°C/Level 1.

2400

Adding the robiola

Thermomix® Setting

20 sec/Speed 3

Add a tablespoon of robiola to the bowl to make the cream more creamy. Mix for 20 Sek./Level 3.

Blend the cream

Thermomix® Setting

30 sec/Speed 8

Blend everything in the bowl for 30 Sek./Level 8, gradually increasing the speed.

Plate and garnish

Pour the cream into the plates. Garnish with croutons with oil, pine nuts and some pieces of robiola.

Finished cooking? Great! 🎉

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About this recipe

The red cabbage cream is a dish that takes me back in time, to the autumn evenings spent with my family. My grandmother, originally from Veneto, often prepared a similar soup, even if she did not use the Thermomix®. Her version was more rustic, but the intense flavor of the red cabbage and the creaminess given by the fresh cheese were always present. I wanted to reinterpret that recipe, simplifying it thanks to the help of my trusted food processor, but keeping its comforting spirit intact. Red cabbage is the main ingredient, of course. Its earthy sweetness and vibrant color make it perfect for a cream. It is rich in antioxidants, so it is also good for your health! The leek, with its delicate flavor, adds an aromatic note that balances the sweetness of the cabbage. The water is used for cooking, but it is important not to overdo it, otherwise the cream will be too liquid. Robiola is the secret ingredient that gives creaminess and a slightly acidic flavor that goes perfectly with the cabbage. Finally, the toasted pine nuts add a crunchy note and a resinous flavor that completes the dish. For preparation, it is essential to cut the red cabbage into thin slices, so that it cooks evenly. Sautéing the leek is important to enhance its flavor. In the Thermomix®, I recommend using the Varoma temperature for sautéing and cooking, in order to best preserve the nutritional properties of the ingredients. During the blending phase, it is important to gradually increase the speed to obtain a smooth and velvety cream. For a vegetarian version, you can use a vegetable fresh cheese instead of robiola. For a vegan version, you can replace the robiola with a cashew or soy cream. You can add other spices, such as nutmeg, ginger or curry, to customize the flavor of the cream. The red cabbage cream is excellent served hot, garnished with croutons with oil, toasted pine nuts and some pieces of robiola. It can be accompanied with toasted wholemeal bread or with a slice of focaccia. Another idea is to serve it as an appetizer in small glasses, garnished with a drizzle of extra virgin olive oil and some parsley leaves. The red cabbage cream can be stored in the refrigerator for 2-3 days, in an airtight container. It can also be frozen, but it is advisable to thaw it slowly in the refrigerator before reheating it. It can be prepared in advance and reheated when serving. In this case, it is advisable to add a little water or vegetable broth if the cream has thickened too much.