The PURPLE CABBAGE VELOUTÉ is a warm, enveloping cream with an intense, vibrant color that immediately catches the eye. It’s not only a pleasure for the palate but also a theatrical dish, perfect for surprising guests with its unique color and refined flavor.
Made with purple cabbage as the main ingredient, it is characterized by a delicate, slightly sweet taste with earthy nuances and a soft, velvety consistency.
Enriched with a base of onion and potatoes, which enhance the creaminess and harmonize the flavors, it is finished with goat cheese, though you can use robiola, sour cream, or the cheese you prefer for a stronger contrast.
Everything is completed with a drizzle of extra virgin olive oil, a sprinkle of black pepper, crunchy bread croutons, quenelles of cheese, and fresh thyme.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lb purple cabbage
- 10.6 oz potatoes
- Half red onion
- 4.25 cups water (or vegetable broth)
- 3.5 oz goat cheese
- thyme
- to taste salt
- to taste extra virgin olive oil
FOR THE PURPLE CABBAGE VELOUTÉ YOU WILL NEED
- 1 Saucepan
- 1 Immersion blender
- 1 Cutting board
- 1 Knife
- 1 Frying pan
PREPARATION OF PURPLE CABBAGE VELOUTÉ
Clean the purple cabbage, cut it into thin strips, and rinse it.
Peel the red onion or shallot. Chop it and gently sauté over low heat in a drizzle of oil with a few sprigs of thyme, leaves removed. Add the purple cabbage and the potatoes cut into chunks and let cook for 5 minutes.
Add the water or broth, adjust the salt, and cover with a lid. Let simmer for about 30 minutes, adding more liquid if needed.
After 30 minutes, add half of the goat cheese and blend everything with the immersion blender until you obtain a smooth, homogeneous cream. Instead of goat cheese you can use robiola, sour cream, or heavy cream.
Cut the bread into cubes and toast them in a pan with oil and thyme until golden.
Transfer the purple cabbage velouté into bowls. Finish with the bread croutons, quenelles of goat cheese, a drizzle of oil, pepper, and a few sprigs of thyme.
