Black cabbage and almond cream, a simple and tasty recipe, perfect for those who love intense and genuine flavors of winter cuisine.
Black cabbage, a typical winter vegetable, is rich in vitamins, fibers, and antioxidants, and is often used in soups and stews. In this creamy version, it combines with the sweetness of almonds and the strong taste of pecorino romano, creating a versatile and irresistible condiment.
This cream is ideal for spreading on bread crostini for a tasty appetizer, but it can also be an excellent base for dressing pasta or accompanying meat and fish dishes.
The preparation is really easy and fast: just a few ingredients and a blender to obtain a perfectly homogeneous cream. Moreover, this recipe is also suitable for those following a vegetarian diet and can be easily customized by adding different nuts or replacing pecorino with a milder cheese.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosities, write a comment or use the dedicated contact form that you find at the end of the page.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Steaming
- Cuisine: Italian
- Seasonality: Winter
- Energy 217.85 (Kcal)
- Carbohydrates 5.88 (g) of which sugars 2.88 (g)
- Proteins 5.33 (g)
- Fat 19.89 (g) of which saturated 3.48 (g)of which unsaturated 0.04 (g)
- Fibers 3.03 (g)
- Sodium 553.89 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Black Cabbage and Almond Cream
- 10.6 oz black cabbage
- 1/4 cup blanched almonds
- 1/4 cup pecorino romano
- 1/4 cup extra virgin olive oil
- 1 tsp garlic powder
- 1 pinch black pepper
- 1 pinch nutmeg
Tools
- Pot
- Food Processor
- Kitchen Scale
Recipe for Black Cabbage and Almond Cream
Start the preparation of the black cabbage and almond cream by washing and cleaning the black cabbage. Cook it in boiling water or steam for 5 minutes, drain and let it cool.
Soak the almonds in water for a couple of hours or boil them for 10 minutes.
Place the almonds and the black cabbage in a blender or food processor.
Add the grated pecorino romano as well.
Continue the preparation by adding the garlic powder (alternatively two cloves of garlic without the germ), black pepper, and nutmeg.
Finish with the extra virgin olive oil.
Blend until you obtain a cream; if it turns out too thick, add a little more oil.
Taste and if necessary adjust the salt (if the pecorino is very salty there will be no need).
Transfer the black cabbage and almond cream into a small bowl and bring it to the table.
Black Cabbage and Almond Cream
Consult this section to clarify your doubts, if you do not find the answer to your question, comment or write to me using the form below.
You can find many other ideas in the collection Pasta Condiments – Recipe Collection
FAQ (Frequently Asked Questions)
How can I use the black cabbage and almond cream?
This cream is perfect for dressing pasta, spreading on crostini or bruschetta, or as an accompaniment for meat, fish, or grilled vegetables.
Can I store the black cabbage cream in the refrigerator?
Yes, you can store it in a well-sealed glass jar in the refrigerator for 3-4 days. Before using it, stir well and add a drizzle of oil if necessary.
Can I freeze this cream?
Yes, you can freeze it in single-serving portions for up to 3 months. Thaw it in the refrigerator a few hours before using and blend again if needed.
Can I replace the almonds with another type of nuts?
Sure! You can try with walnuts, cashews, or hazelnuts for a slightly different taste, while still maintaining a creamy texture.
Can pecorino romano be substituted?
Yes, you can replace it with parmigiano reggiano for a milder flavor or with a plant-based cheese for a dairy-free version.
With black cabbage, I also prepared the Black Cabbage and Bean Soup in Slow Cooker
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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