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Purple Cabbage Cap Cream




Purple cabbages

500 grams


300 grams

Extra virgin olive oil

50 grams

Apple vinegar

2 spoons

Rocket salad

30 grams


1 unit

Natural sea salt

to taste

starters from Italy

Purple Cabbage Cap Cream

Purple Cabbage Cap Cream

vegan source of C vitamins with good fats

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Purple Cabbage Cap Cream

With vegetables you can also make raw soups. We are practically in Spring and can be a way to eat vegetables with a spoon. Easy to do and very good!

Purple Cabbage Cap Cream step 1

step 1

We wash the purple cabbage leaves and whisk them in a kitchen mixer with water, apple vinegar, a pinch of salt and extra virgin olive oil. Wash the leaves of the arugula bunch and blot it with absorbent paper.

Purple Cabbage Cap Cream step 2

step 2

Pour the cabbage into bowls and place the rocket leaves on top.

Purple Cabbage Cap Cream step 3

step 3

Always chop the previously peeled carrot with the mixer and having the ends removed. With two tablespoons you can make elongated meatballs or, as you prefer, you can make spherical meatballs. We place the rocket leaves on top.

Purple Cabbage Cap Cream step 4

step 4

If you wish, you can also add sunflower type seeds.

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