Primo cabbage

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This round green variety is ideal because the darker outer leaves give good colour to the purée and the inner leaves are tender and well-flavoured when boiled. Weighing about 1kg, it yields 250g purée and 500g raw julienne. For the purée

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Peel off all the outer leaves. Cut out their thicker ribs. Chop them roughly. Blanch in salted water, for roughly five minutes. The cabbage is still slightly underdone. Drain, refresh and dry. Blend in a barmix, adding about 50ml double cream to obtain a light purée with a texture similar to a coulis. For the julienne Cut the core from the cabbage, quarter and shred the inner leaves finely. Boil for about four minutes in salted water. Drain, refresh and express any excess moisture.