Black Cabbage Velouté

I’ll be more than happy to help you! The black cabbage velouté is a creamy, flavorful, and nutrient-rich dish. Below, I provide you with a basic Italian recipe to prepare the black cabbage velouté, using common ingredients.

Ingredients

• 300 g of black cabbage
• 1 medium potato
• 1 white onion
• 1 clove of garlic
• As needed vegetable broth
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Bread croutons (for serving)

Preparation

1. Start by cleaning the black cabbage, removing the toughest ribs and washing it well under running water.
2. Peel and cut the potato into cubes.
3. Finely chop the onion and garlic.
4. In a large pot, sauté the onion and garlic with a drizzle of extra virgin olive oil until they are golden.
5. Add the black cabbage and potato to the pot, let them flavor for a few minutes.
6. Cover the ingredients with vegetable broth and bring to a boil.
7. Lower the heat and cook until the vegetables are tender, about 20-25 minutes.
8. Use an immersion blender to blend everything into a smooth and homogeneous cream. If the velouté seems too thick, add a bit more broth until you reach the desired consistency.
9. Taste and adjust the seasoning with salt and pepper according to your taste.
10. Serve the velouté hot, with a sprinkle of grated Parmesan on top and accompanied by toasted bread croutons.

It’s an easy dish to customize: for instance, you can add spices such as nutmeg or chili pepper for a spicy touch. You can also enrich the velouté with a drizzle of cream or coconut milk for a more indulgent version. Enjoy your meal!