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Savory cabbage with black cabbage, red turnips and lentils
ingredients
servings
2
Black cabbage leaves
200 oz
Lentils
80 oz
White turnip
200 oz
Lemon juice
1 coffee cup
Iodized salt
to taste
Extra virgin olive oil
20 oz
Rice milk
300 oz
Nutmeg
to taste
Sorghum flour
120 oz
Hemp flour
20 oz
Soft wheat flour
40 oz
Turmeric
to taste
Beer
1 glass
Leeks
10 oz
Food yeast flakes
2 spoons
Instant yeast for savoury dough
1 teaspoon
single courses from Italy
Savory cabbage with black cabbage, red turnips and lentils
Savory cabbage with black cabbage, red turnips and lentils
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegan, super tasty and full of seasonal ingredients full of vitamins. A taste but really decided taste!
preparation
step 1
Prepare the black cabbage by cutting it into strips and baking it in a pan with leek, a few salt and a half glass of water for about half an hour. Set aside.
step 2
Cook the lentils for about half an hour and set aside.
step 3
Prepare the base of the salted cake: combine sorghum, hemp, and 20g of wheat flour. Combine a teaspoon of sweet yeast pie, a pinch of salt and a pinch of turmeric. Mix and add beer (about 100g).
step 4
Knead and form a homogeneous ball. Roll it out on a piece of parchment paper and place it on a baking sheet of the shape you want.
step 5
Prepare the bechamel by heating the oil on the fire and adding 20g of flour remaining. Mix with a wooden spoon and add milk, salt and nutmeg. Mix until you get tired.
step 6
Begin with the layers: a spoon of bechamel on the bottom, then the red sliced sliced (I used the ones already cooked with steam, packaged).
step 7
Continue with black cabbage, lentils and finally bechamel. Dehydrated with flaky yeast in flakes. Make another layer like this and bake at 180 degrees for about 40 minutes.
step 8
Enjoy your meal!
