Today an unusual but delicious recipe to spread on toasted bread, to eat inside a sandwich or to dress pasta, the Purple Cabbage Mousse is perfect for any occasion.
With just a few simple ingredients, you’ll have a thick and creamy mousse with this underrated yet so good vegetable for our health, as it is antioxidant, boosts the immune system, lowers blood pressure and is also anti-inflammatory. What are you waiting for to try the Purple Cabbage Mousse?
Below I’ll leave you more mousses and spreads not to be missed, and then right after the photo, let’s discover how to prepare this Purple Cabbage Mousse!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Purple Cabbage Mousse
- 14 oz purple cabbage
- 1 clove garlic
- 1 tbsp apple cider vinegar
- 2 walnut halves
- 1 oz Grana Padano cheese, grated
- 2 oz lactose-free cooking cream
- 4 tbsp extra virgin olive oil
- to taste salt
- Half tsp ground cumin
- to taste black pepper
Tools
- 1 Immersion Blender
- 1 Pan
Preparation of Purple Cabbage Mousse
To prepare the Purple Cabbage Mousse, first clean the cabbage by removing the tougher outer leaves and the white central part.
Then slice it thinly, peel the garlic, and crush it.
Sauté the garlic clove in extra virgin olive oil using a wide pan with high edges for 2 or 3 minutes.
Add the cabbage and mix well to flavor it, salt and pepper, sprinkle with apple cider vinegar, and cook for at least 10 minutes, ensuring it doesn’t dry out too much.
In essence, the cabbage should stew and not burn. Lastly, when nearly cooked, season with cumin.
Turn off the heat and let it cool.
Now you’re ready to finish the Purple Cabbage Mousse, so place the cooked cabbage in the container of an immersion blender along with the grated cheese, cooking cream (you can use fresh one if you prefer), and coarsely chopped walnuts.
Then blend while slowly adding extra virgin olive oil, but don’t overdo it, or it will become too liquid.
Once you have obtained the Purple Cabbage Mousse, taste for salt and add more if necessary.
You can use the Purple Cabbage Mousse immediately.
Otherwise, place it in an airtight glass jar and cover the surface with extra virgin olive oil, then place it in the refrigerator.
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How to Store the Purple Cabbage Mousse
You can store it in the refrigerator well covered in a glass jar for 4 days, always sprinkling the surface with extra virgin olive oil.
Other Recipes
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