October is one of our favorite seasons due to the large amount of vegetables that the garden gives us. It is the month of eggplant, zucchini, pumpkin, carrot, artichoke, cauliflower and cabbage. And it is precisely the latter that we will use to prepare the cabbage and apple cream that we propose today.
Cabbage is a product that we can easily find in the market. A economical product that spreads a lot in the kitchen and with which we can prepare numerous dishes: salads, creams and stews such as potato and carrot that we shared with you last winter.
But let's get back to our cream. It is a simple cream and mild in taste. To achieve this we have cooked the cabbage before and discarded part of the cooking water. Thus we have also managed to make the apple stand out, achieving a mixture that is difficult not to like. You have to try it!
Ingredients
- 460 g. cabbage
- 3 sweet apples
- 3 tablespoons of extra virgin olive oil
- Hot vegetable broth
- A splash of cream (optional)
- Salt and pepper
Step by step
- Cut the cabbage into thick julienne strips and cook the leaves in plenty of salted water for 15 minutes. Then drain, reserving a cup of the cooking broth.
- While the cabbage is cooking, wash, peel, and core the apples. Then dice them and brown them in a casserole with extra virgin olive oil.
- Once golden, Incorporate the cabbage, season and sauté the whole for a couple more minutes.
- Next, add the reserved cup of cooking broth and the necessary vegetable broth to almost cover the vegetables. Cook for 15 minutes.
- To finish grind all the ingredients and add the cream to add creaminess to the cream.
- Serve the hot cabbage cream with a drizzle of extra virgin oil.