Purple Cabbage Flatbread

Remove the outer and tough leaves of the cabbage, cut it in half and remove the central core. Julienne with a mandoline.

Finely chop the herbs or use marjoram leaves.

Mix all the ingredients, adding water gradually to achieve the right consistency.

Pour the mixture into a baking tray (30x40 cm) and level it.

Bake at 180°C for 35 minutes on the middle rack and then another 10 minutes in fan mode at the bottom of the oven.

For a crispy base, bake the last 10 minutes at 200°C in static mode at the bottom of the oven or on a baking stone.

Serve immediately to maintain crispiness, possibly accompanied by a Greek yogurt and beetroot juice cream.