A delicious purple flatbread to fill with a pink yogurt cream, perfect also for dispelling the saying 'cabbages at snack time'.
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) | 85.35 |
| Carbohydrates (g) | 17.4 |
| of which sugars (g) | 3.19 |
| Fat (g) | 0.22 |
| of which saturates (g) | 0.03 |
| Protein (g) | 3.41 |
| Fibre (g) | 2.35 |
| Salt (g) | 0.23 |
