Fatima Ribeiro’s recipe: rolled palms in a flurry of saffron juice

Cabbage palm in saffron juice wave

for four people

  • 300 gm cabbage palm
  • 1 leek
  • 2 deciliters of cream
  • 1 deciliter of water
  • 125 mg ground saffron
  • salt
  • Pepper

The path to follow

  1. Wash the cabbage leaves. Remove the middle layer of the paper. Cut the green leaf into slices, then cut the rib into small cubes
  2. In a saucepan, boil water with a pinch of salt. Submerge the cabbage leaf slices in the boiling water for two to three minutes. Take it out and wash it in cold water to stop cooking and keep the color
  3. We cut the leeks into thin rings, then repeat the previous procedure with small cubes of the middle cabbage and leeks. Instead, cook for four to five minutes
  4. To prepare the saffron juice, pour the whole cream into a saucepan, then dilute it with a little water. Season with saffron, salt, pepper, and asparagus pepper
  5. Bring to a boil over low heat, then add the drained cabbage and shallots. Gently heat it up
  6. In a deep plate, arrange the vegetables with saffron juice in the middle of the plate. As an option, put a few crushed hazelnuts, roasted in a frying pan, on top of the cabbage chips (see recipe below). And also parsnip half-moons like petals on one side of the plate

Candied parsnip


  • 5 parsnips
  • 4 cabbage leaves
  • 3 tbsp. olive oil
  • 2 tbsp. vinegar
  • salt pepper

The path to follow

  1. Peel the parsnip and cut it in half lengthwise. Cut out half the moon.
  2. Mix vinegar, olive oil, salt and pepper
  3. Arrange the parsnip halves on a baking tray lined with parchment paper. Grease it with this marinade. Then cover it with another parchment paper and a second plate
  4. Place in the oven for an hour at 170 degrees Celsius, until the parsnips are tender

Fried cabbage leaves and potato chips

  1. In a frying pan, pour a little olive oil
  2. Cut the green part of the cabbage leaves into the shape of your choice
  3. Fry this leaf with a pinch of salt and pepper on both sides
  4. Once frying, place your chips on absorbent paper

in the beaker

Grand Cru Dézaley, Chasselas, Domaine Antoine Bovard, 2019

In organic conversion since last year, the estate, located in Treytorrens, presents, on circular slopes, in its sensually rich Dézaley range. “The airy, white floral scent of Dézaley doesn’t suggest a lot of flesh. At the beginning of the mouth, the fruity flavors give a nice roundness, then we find the typical earth minerals as the final enhancement,” sums up Denis Bouvard, at the head of the estate.

To find out more: Palm cabbage, a mysterious member of cabbage

Read also: Recipe: Winter pesto with purslane and red mullet with aioli on a bed from Sima de Raba

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