I don’t think I ever tasted black cabbage before we moved to Tuscany. It’s one of the protagonist of the famous ribollita, a traditional Tuscan soup. You can find my first cooking experiment with black cabbage at the beginning of the blog. It wasn’t really successful 🤓, too much and not enough cooked, it tasted like metal. Now I know how to prepare it.
Without telling Iris, I’m going to give black cabbage a second chance in a vegetarian dish.
Remove the hard parts from 500 grams of black cabbage. Cook in salted water for approximately 15-20 mins, until tender. Drain and chop. Chop and fry 4 garlic cloves in a drizzle of olive oil. Add the cabbage, 1 table spoon of dried oregano, pepper and salt. Add a handful of chopped fresh parsley and the zeste of 1 lemon. Add 250 grams of ricotta cheese. Mix.
Slice 700 grams of courgettes in slices of 1/2 cm. Put them on baking paper on a oven tray. Spread some olive oil, pepper and salt. Bake for 15-20 minutes. Turn halfway.
Oil a rectangular oven dish. Start with a layer of courgettes, then some of the cabbage mixture, some grated mozzarella and again some courgettes,…Finish with courgettes and grated mozzarella. Bake in the oven at 180° for 20 mins. Serve.
Carbfree vegetarian dish for 2p with tasty black cabbage 😉.
Doc V's Healthy Kitchen 