A delicious purple flatbread to fill with a pink yogurt cream, perfect also for dispelling the saying 'cabbages at snack time'.
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Remove the outer tough leaves from the cabbage, cut it in half and remove the core. Slice into julienne strips with a mandoline.
Finely chop the herbs or use marjoram leaves.
Mix all the ingredients together, adding the water little by little to achieve the right consistency.
Pour the mixture into a baking tray (30x40 cm) and level it out.
Bake at 180°C for 35 minutes on the middle rack and then for another 10 minutes with fan mode at the bottom of the oven.
For a crisp base, bake the last 10 minutes at 200°C in static mode on the bottom rack of the oven or on a baking stone.
Serve immediately to keep it crisp, optionally accompanied by a Greek yogurt and beetroot juice cream.
Mandoline
30x40 cm baking tray
Oven
Eat immediately to keep it crisp; otherwise it softens but remains excellent.
Also perfect as an afternoon snack, dispelling the saying 'cabbages at snack time'.
Italia, Lazio
| Energy (kcal) | 84.13 |
| Carbohydrates (g) | 17.45 |
| of which Sugars (g) | 3.55 |
| Fat (g) | 0.27 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 3.26 |
| Fiber (g) | 1.48 |
| Sale (g) | 0.23 |
