Once the season for sour cabbage and leek comes, this surely doesn’t mean that we will forget about our main suspect, responsible for our good digestion – the sprouted einkorn wheat.
Take out from the wooden barrel a small head of sour cabbage (it will be even better if it has been colored pink by the red beet), squeeze out the juice and cut it into larger pieces.
Chop the leek in thin whole circles. Add an abundant quantity of the highly treasured ingredient – our einkorn wheat, which has already sprouted.
Mix well and don’t forget the olive oil and the gourmet accent to this dish – sprinkle with smoked paprika and serve!
