Ingredients for 4-6:
- 1 red cabbage (small)
- 1 leek
- 1 apple
- 1 spring onion
- 2 potatoes
- 80 g of bread (from the day before)
- extra virgin olive oil
- Salt
- parsley
Preparation:
1. Heat a drizzle of oil in a large saucepan.
2. Remove the bottom, top, and first layer of the leek. Make a cross cut at the top (the green one) and rinse it well.
3. Cut it into moon quarters and add it to the casserole. Dice the spring onion and add it. Core the apple, peel, chop and add it. Sauté everything for 6-8 minutes over low heat.
4. Peel the potatoes, chop (break them) and add them. Cut the red cabbage in juliana and add it. Cover with water, season, cover the casserole and cook everything over low heat for 20 minutes.
5. Crush the ingredients with an electric mixer until you get a homogeneous cream.
6. Cut the bread into thin slices and fry them in a pan with oil. Remove and drain them on a plate covered with absorbent kitchen paper.
7. Serve the cream and water the dishes with a splash of oil.
Accompany it with the fried breads and decorate the dishes with some parsley leaves.