Chop and boil the cabbage. Remove the outer leaves and chop the cabbage into thin strips with a sharp knife; not only is it easier, it is also safer and helps to achieve even strips that cook evenly.<\/p>\n
Bring water to the boil in a saucepan or pot with plenty of salt. When it comes to the boil, blanch the cabbage for 3\u20134 minutes, no longer. It should be tender but crisp; just right to really appreciate its flavour. Drain and set aside.<\/p>\n
Prepare the paste. In a mortar, crush the garlic with the cumin and a pinch of salt. Add the paprika and the oil from olives extra virgin. Mix well: the smell will tell you that you’re on the right track.<\/p>\n
Mix and serve. Place the cabbage in a bowl, pour the mixture over it and mix. Serve warm, when the aromas are most vivid and the cabbage still retains that point of texture that makes it so special.<\/p>\n
Tip<\/strong><\/p>\nYou can add toasted seeds or dried fruit chopped.<\/p>\n
This dish goes perfectly with some good brown rice or some protein grilled for a well-rounded and healthy meal.<\/p>\n
Here is a simple recipe, using seasonal ingredients and with lots of character. Because sometimes all you need to do is treat a humble ingredient well to discover everything it can give.<\/p>\n<\/div><\/div><\/div>
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