• 2 Tablespoons Extra Virgin Olive Oil 
  • ½ Red cabbage, cut into slices  
  • 1 Leek, 
  • Sliced 1 Onion, peeled and chopped 
  • 1 Small potato, peeled and diced 
  • Vegetable stock (or water) 100ml 
  • Almond milk
  • 1 Teaspoon sea salt 



Have all the vegetables well washed and prepared as indicated in the ingredients description. 

Heat the EVOO in a large saucepan over moderate heat.

Add the leeks and onion and a pinch of salt and sauté for about 3 minutes until soft.

Add then the diced potato and 2 tablespoons of the vegetable stock (or water if not available) and sauté for about 10 minutes until the potatoes are cooked.

Add then the sliced red cabbage and sauté for 5 minutes.

Cover with the rest of the vegetable stock, bring to a boil over medium heat and when it has reached a boil remove the saucepan from the heat.

Add the almond milk, one teaspoon sea salt (or salt to taste) and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined. 

Add some freshly ground pepper right before serving.

Serve hot.


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