Potato and black cabbage pie
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The potato and black cabbage flan is a vegetarian side dish with an intense flavor and aroma that will certainly please those who love these ingredients, but I am sure that it will also conquer the palates of those who do not like the flavor of cabbage very much.
In fact, I find that it is a perfect recipe even for children who often turn up their noses.
By making the recipe for potato and black cabbage pie, I am sure that you will be able to enjoy a special dish.
Potato and black cabbage pie is an absolute must-do dish, which combines the creaminess and softness of potatoes with the rich and earthy flavor of black cabbage; it is very tasty because the sweetness of the potatoes pairs perfectly with the robust and slightly bitter flavor of black cabbage.
This combination creates a balanced and satisfying dish.
Did you know that black cabbage is rich in essential nutrients such as vitamins A, C and K, as well as minerals such as calcium and iron?
These are all more reasons why we should eat it often, perhaps making this recipe.
Once baked, I recommend that you let it rest a little so that it settles well: this way you can cut it into regular slices and bring it to the table!
The potatoes, usually creamy and soft, alternate with the slightly crunchy black cabbage, creating a contrast of textures that makes the dish more appetizing: a real delight for the eyes and the palate.
Since there are both carbohydrates and vegetables, the potato flan recipe can also be served as a single dish and, I tell you, it is even better the next day... I always hope that I have a slice left over to take to the office!
Although it may seem like an elaborate dish, this dish is relatively simple to prepare. With a few basic ingredients and a little time for cooking and preparation, it is possible to create a tasty and healthy dish.
► Ingredients to prepare the potato and black cabbage flan:
Potatoes 1.2 kg
Black cabbage 1 kg
Eggs 4
Parmigiano Reggiano 150 g
Garlic 1 clove
Nutmeg to taste
EVO oil 4 tablespoons
Salt to taste
Black pepper to taste
For the gratin
Breadcrumbs 70 g
Parmigiano Reggiano 50 g
EVO oil to taste
The recipe on the website: https://www.casapappagallo.it/ricette...
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