INGREDIENTS for 6 people:
2 or 3 Black Chinese Cabbage, 1 potato, ¼ Green Pumpkin, Mustard, Extra V. Olive oil, 3 eggs, Garlic
1 Hot pepper, salt, Olive oil.
Take the black cabbages (the ones that look like the lotus flower) and throw away the trunks. Separate the leaves, wash in water, and sift. Then, peel the potatoes and cut into small cubes.
Mince and stir fry Garlic in a wok with Olive oil until it becomes a golden color. Then add fresh Hot Peppers, Cabbage Leaves, and Potato Cubes. Stir fry. When the ingredients begin to turn crispy, add Water to the pan, covering the vegetables.
Boil the ingredients for 10 minutes. Pour the content into a blender with 3 Eggs and a little bit of Olive oil. Take out a cake mold (tray or individual cups) with 6 cups and lightly lubricate with Olive oil. Pour the contents into the molds. Cook for about 20-30 minutes at 180°C, until the flan becomes unattached from the walls of the pan. Check with a toothpick that the inside is not wet.
Put 2 or 3 spoonfuls of Mustard in a small cup, add some Olive Oil, and mix with love.
Cut the Pumpkin into very small cubes and steam or put into boiling water (up to you) for 2 or 3 minutes.
Prepare the plates with the flan, adding the pumpkin cubes and covering with the mustard sauce.
Enjoy with a nice red wine.