A light vegetable dish inspired by Black Sea cuisine, where black cabbage is cooked in olive oil with onion and cornmeal. Hearty due to its high-fiber structure, it is suitable for everyday tables with its simple ingredients.
Heat the olive oil in a wide pot and sauté the finely chopped onion until lightly golden.
Add the cleaned and finely chopped black cabbage to the pot and stir for a few minutes so it's coated with the olive oil.
Add salt, black pepper and water, cover with a lid, and cook over low heat until the cabbage softens.
Dissolve the corn flour in a little water until lump-free, then add it to the pot; cook for a few more minutes until it reaches the desired consistency.
Important: If you don't remove the stem parts of the black kale, the dish will turn tough; use only the soft leaf portions. Allergen: contains corn flour.
Mixing the cornmeal with a little water before adding it in the final minutes of cooking lets you achieve a nice consistency without lumps.
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