Photo: giallozafferano.it

Presentation

A first course consisting of a soup prepared with red cabbage, cream, shallots, water, extra virgin olive oil, lemon, nutmeg, salt and pepper

Ingredients

Red cabbage – 600 g (21.2 oz / ≈ 6 cups chopped)

Fresh cream (liquid) – 50 g / 50 ml (1.7 fl oz / ≈ 3 tablespoons)

Shallot – 1 shallot (≈ 30 g / 1 oz)

Water – 1.5 L (50.7 fl oz / ≈ 6¼ cups)

Extra-virgin olive oil – 25 g / 25 ml (0.85 fl oz / ≈ 1½ tablespoons)

Lemon juice – juice of ½ lemon (≈ 15 ml / 1 tablespoon)

Nutmeg – to taste

Fine salt – as needed

Black pepper – to taste

Method

Peel the shallot

Cut it into slices that are not too thin.

Wash the red cabbage under running water

Divide it in half

Eliminate the inner hard coast

Cut it into strips

Heat the oil

Add the shallot and brown it over high heat until it has taken on a golden color.

Add the red cabbage to the pan, keeping aside a few strips for the final decoration

Add a pinch of salt

Brown it over high heat for a few minutes, stirring often.

Pour a liter of water into the pan

Reduce the heat and cook for 35-40 minutes uncovered, stirring occasionally.

After this time, add the remaining half liter of water and cook for another 10-15 minutes.

Adjust the water dosage according to the consistency of the cabbage.

Extinguish the flame+

Add the cream and mix thoroughly.

Blend until creamy and even,

Sift the puree obtained through a sieve

Take a quarter of the cream obtained

Transfer it to a separate bowl and add the lemon juice:

Mix until uniform pink color.

Season both the pink and purple cream with a grind of pepper and add a grated nutmeg to the latter.

Stir once more +

Serve garnished with a sprig of raw cabbage cut into julienne strips

Allergens

• Cabbage: possible reaction in case of allergy to birch or spices
• Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy
• Nutmeg: possible reaction in case of intolerance to spices
• Extra virgin olive oil: unusual allergy; intolerance not described
• Cream: presence of lactose and milk proteins
• Pepper: possible cross-reactivity in case of intolerance to spices
• Shallots: cases of individual reactivity reported

Notes

• To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

• Red cabbage: rich in vitamins A and K that help the liver in purification activities and powerful natural anti-inflammatory, able to prevent and alleviate inflammatory and heart diseases. Also suitable for nephropathics. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants
• Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants
• Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids
• Pepper: contains piperine, a powerful antioxidant;  It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with problems
• Shallots: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathics.

Composition

Safety / Intended use

Product also intended for subjects with:

• Anorexia -Weight Loss
• Diarrhea
• Mucositis – Inflammation and injury of the oral cavity
• Xerostomia (dry mouth)
• Dysphagia (Problems chewing – swallowing)