3 bunches of spinach
2 cups of pitted black olives without pit
1 and 1/2 cup of mayonnaise
1 cup of grated beets
1/4 cup of olive oil
3 cloves of well-chopped garlic
1 beetroot grated coarsely
1 small chopped onion
1 head of cabbage cut horizontally
3 bunches of spinach
2 cups of pitted black olives without pit
1 and 1/2 cup of mayonnaise
1 cup of grated beets
1/4 cup of olive oil
3 cloves of well-chopped garlic
1 beetroot grated coarsely
1 small chopped onion
1 head of cabbage cut horizontally
1
Mix the onion with the beets and reserve
2
Blend the olive oil and black olives in a processor until well-chopped
Retire and reserve
Blend also the spinach in a processor until you get a paste and mix it with the garlic. Reserve
3
Place a slice of cabbage on a plate, spread a little mayonnaise, cover with reserved beets
Cover with another layer of cabbage, spread more mayonnaise, and top with beetroot paste
Spread more mayonnaise, and place another layer of cabbage
4
Top with a slice of cabbage, cover with plastic wrap, and refrigerate for an hour
Just before serving, cover the cabbage with some more mayonnaise, and serve.
