Tag: cabbage

Recipe Broccoli cream with mixed cabbage and other vegetables – Italian Cuisine

Ingredients

250 g broccoli
200 g potatoes
50 g Jerusalem artichoke
50 g romanesco broccoli
4 leaves of cabbage
4 Brussels sprouts
2 shallots
a cardoncello mushroom
dry white wine
vegetable broth
butter
extra virgin olive oil
salt
pepper

Duration: 50 min

Level: Easy

Dose: 4 people

For the recipe of broccoli cream with mixed cabbage and other vegetables, peel the shallots, cut into slices and brown for a couple of minutes in a saucepan with 2 tablespoons of oil. Peel 200 g of broccoli and divide them into florets. Peel the potatoes
and cut into small pieces; add everything in the saucepan with the shallots, stir, add half a glass of wine and vegetable stock to cover and continue cooking for another 25 minutes. Salt and pepper. Blend everything, obtaining a cream.
For vegetables: clean the cardoncello and divide it into four. Wash and peel Brussels sprouts, Jerusalem artichokes, cabbage leaves, Roman broccoli and remaining broccoli. Cut everything into pieces and blanch in boiling salted water for 1-2 minutes.
Drain the vegetables and brown them with the cardoncello in a pan with a little oil and a knob of butter for 4-5 minutes, until they are golden. Spread the broccoli cream in the dishes, lay the sautéed vegetables on top and serve.

Recipe Hummus of cannellini with cabbage leaves and autumn pinzimonio – Italian Cuisine

Ingredients

200 g boiled cannellini beans
150 g tahina (sesame cream)
100 g ready beet chips
a small head of black cabbage
lemon
fennel
salt
fresh vegetables to taste

Duration: 15 min

Level: Easy

Dose: 4 people

For the recipe of the cannellini hummus with cabbage leaves and autumn pinzimonio, Frullate the cannellini with the tahina, the juice of a small lemon, a sprig of chopped fennel, a pinch of salt and 100 g of water.
To accompany: Clean the black cabbage. Arrange only the leaves on a pan and bake at 170 ° C for 5-7 minutes, until they have dried. Serve with hummus, together with seasonal raw vegetables and beetroot chips.

Recipe Sturgeon stew with cabbage – Italian Cuisine

Ingredients

600 g sturgeon fillet, without skin or waste
350 g cabbage
150 g liquid cream
shallot
parsley
dry white wine
olive oil
salt
pepper

Duration: 20 min

Level: Middle

Dose: 4 people

To prepare the sturgeon stew with cabbage, peel the cabbage and boil it in plenty of boiling salted water, drain it al dente, then cut the leaves into squares. Reduce the sturgeon filet into big dice, which you will cook for 3 minutes, over a moderate flame, with a little oil and a finger of wine. Then add the sliced shallot, the cabbage squares, the cream, salt, pepper. Let it boil, cover it and cook for about 10 minutes. Complete with chopped parsley, transfer the stew into a serving dish and serve immediately hot.