Tag: cabbage

Recipe creamy yolk on black cabbage frittatina – Italian Cuisine

Ingredients

450 g black cabbage
250 g milk
100 g smoked smoked cheese
20 g flour
20 g butter plus a little
4 very fresh eggs
1 clove of garlic
chili pepper
extra virgin olive oil
salt
pepper

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of the creamy yolk on black cabbage frittatina, clean the black cabbage and boil it in boiling salted water for 5 minutes, then drain it and put it to dry on kitchen paper. Break the eggs and separate the yolks from the whites. Keep aside 80 g of black cabbage leaves, chop the others and blend them with the egg whites, a pinch of salt and a pinch of pepper.

Divide the mixture into four equal parts and fry them one at a time in a pan (ø 12 cm) with a knob of butter for 4 ', then turn the omelette and continue cooking for 1'. Cook the egg yolks one at a time in very hot water, but not boiling water, for 2 ', then remove them from the water with the help of a skimmer and put them to dry on kitchen paper (creamy yolk).

Private smoked scamorza of the brown crust and cut into cubes. Dissolve 20 g of butter in a saucepan with 20 g of flour; add, stirring, the cold milk and cook for 4 '; add the scamorza, 50 g of hot water and continue cooking, stirring with the whisk, until you get a homogeneous and creamy mixture. Sauté the black cabbage left in a pan for 2 minutes, with a little oil, a pinch of salt, a pinch of chilli pepper and a clove of garlic. Place the omelettes in the dishes, sprinkle with the cream of scamorza, lean over the cabbage leaves and the creamy egg yolks and brought to the table.

Broccoli flan, Brussels sprouts, cabbage and savoy cabbage – Italian Cuisine

A riot of well-being in this dish that with "More fantasy" will conquer even the most skeptical.

A harmony of flavors is released in this vegetable pie with "50 shades of green": from broccoli to savoy cabbage, through two varieties of cabbage, in a single recipe a concentrate of health and goodness that will be difficult to resist!

Black cabbage, sprouts, broccoli: that's why they do so well!

They do really well, which is why putting them in your diet is a very wise choice. Cabbage is a natural anti-inflammatory and eating it helps to prevent many diseases. Also in the cabbage is vitamin A and vitamin C but are also a source of carotenoids and flavonoids, which is why they help slow down aging. A portion of cabbage finally contains a good supply of fiber, essential for the well-being of the intestine, and calcium: 100 g of raw cabbage contains about 70 mg of calcium. In other words, if you do not want to choose all this well-being, they will be – it is appropriate to say – "cabbage" yours!

Ingredients for 4 people

1.5 kg broccoli flowers
Salt and pepper
2 eggs
40 gr grana padano
Butter spray
20 gr milk
250 gr goat cheese
Milk as required
A drop of oil
250 gr brussels sprouts
250 gr cabbage
230 cabbage

In this recipe we used Broccoli Line BIO of Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Method

Blanch the broccoli in plenty of salted water.
Once cooked, pass them in the vegetable mill to obtain a puree, add salt and pepper and a tablespoon of milk, grated cheese and two egg yolks. Keep the egg whites aside, you will need them later.
Mix the ingredients, whisk the egg whites until stiff and add them to the broccoli mixture.
Grease the molds and fill them with the mixture.
Put the molds in a pan in a water bath at 180 ° C for about 40 minutes.
Blend the goat cheese with a dash of milk until a smooth sauce is obtained.

Meanwhile, cut the cabbage and brussels sprouts quite thin and the cabbage very thin and season with salt, pepper and a drop of oil.
Serve putting the sauce on the bottom of the plate. Place the flan on top then add the cabbage all around. Finish with brussels sprouts and the cabbage just heated in a pan with a little oil to make it crispy.

Italian Cuisine recommends you pair this dish with a first course made with whole wheat rice with sun-dried tomatoes and marinated anchovies.

Prepare sauerkraut with red cabbage – Italian Cuisine

A typical side dish of Northern European countries, sauerkraut made with red cabbage has a more delicate flavor than those prepared with cabbage.

Sauerkraut they are a typical side dish of Northern European countries, where they are served accompanied by tasty stewed pork or sausage meats. Their acidulous taste in fact goes well with the flavor and fatness of pork. On the market there are precooked, almost always white, made with cabbage. It is more difficult to find those made with red cabbage, which are easily prepared at home. The red cabbage then, compared to the white or green, It has a more delicate and sweet taste, and is excellent accompanied also to poultry or roasts.

The properties of the red cabbage

Round and compact like the green or white one, the red cabbage is also part of the Cruciferous family. With large leaves and well attached to the central rib, it is rich in vitamins, especially C and group B, as well as mineral salts including phosphorus, potassium and iron. It has a sweeter taste than other cabbage, and for this it goes very well also to pears and apples, as well as vinegar, to prepare the famous red sauerkraut.

Here is the recipe for preparing red sauerkraut.

Ingredients
1 red cabbage
1 medium onion
1 tablespoon of brown sugar
salt
1/2 glass of vinegar
1 glass of red wine
3 tablespoons of extra virgin olive oil

Preparation
Divide the red cabbage in half and then with a very sharp knife cut it into thin slices. Put it in a large bowl, put together a spoonful of brown sugar, a pinch of salt and a half glass of red vinegar. Let the vegetables rest one night, stirring well. The next day, in a pan put three tablespoons of extra virgin olive oil, a golden onion cut into slices, and let it brown for a few minutes. Meanwhile, drain the cabbage from vinegar, add it to the onion, add a glass of red wine, stir, cover and cook over low heat for an hour. Check from time to time that the liquid does not dry. In that case, add a few tablespoons of water. When they are soft, turn off and serve with meat or a wurstel dish, for an informal dinner with friends.