A delicious purple flatbread to fill with a pink yogurt cream, also perfect for debunking the saying 'cabbage for a snack'.
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.
Mandoline
30x40 cm baking tray
Oven
Consume immediately to maintain crispiness, otherwise it softens but remains excellent.
Also perfect as an afternoon snack, debunking the saying 'cabbage for a snack'.
Italia, Lazio
| Energy (kcal) | 75.04 |
| Carbohydrates (g) | 15.33 |
| of which Sugars (g) | 2.38 |
| Fat (g) | 0.19 |
| of which Saturates (g) | 0.01 |
| Protein (g) | 3.03 |
| Fiber (g) | 1.96 |
| Sale (g) | 0.5 |
