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Polenta with black cabbage and borlotti

ingredients

servings

4

Black cabbage leaves

250 grams

Onions

1 half

Carrots

1 half

Potatoes

1 unit

Celery

1 stem

Tomato pulp

1 spoon

Parsley

1 teaspoon

Precooked borlotti beans

400 grams

Instant polenta

200 grams

Extra virgin olive oil

2 spoons

Iodized salt

to taste

Water

3 liters

single courses from Italy - Sicilia

Polenta with black cabbage and borlotti

Polenta with black cabbage and borlotti

vegan high in fiber high in potassium

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Polenta with black cabbage and borlotti

A pissed legume

Polenta with black cabbage and borlotti step 1

step 1

The cabbage: wash it, chop it and put it in a large pot with 3 liters. of water and 1 teaspoon of salt cook over high heat without lid for at least 1 hour

Polenta with black cabbage and borlotti step 2

step 2

Cooking vegetables and beans: vegetables, chop i and brown them with 2 tablespoons of oil 1 tablespoon of tomato pulp and 1 pinch of salt lengthen with 5 ladles of cooking water of cabbage

Polenta with black cabbage and borlotti step 3

step 3

when it is reduced add the beans deprived of their water lengthen with other 3 ladles of cooking water of the cabbage when it thickens, adjust salt and remove from the heat

Polenta with black cabbage and borlotti step 4

step 4

The polenta: in the cooking pot of the cabbage and when it is cooked, put the polenta in a continuous stirring

Polenta with black cabbage and borlotti step 5

step 5

halfway through cooking, add the beans mixture, finish cooking and serve with a drizzle of raw oil

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