Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

This is one of our favorite recipes that Larry discovered in “French: Delicious Classic Cuisine Made Easy” which is part of the Hermes House Cookbook Series. We liked it so much, I bough Larry a Charlotte mold so that we’d have the real thing, but a souffle dish or a casserole dish both work. The cabbage is so mild and is such a great complement to the flavor of the potatoes. We’ve served this a number of times to company and everyone has loved it. Enjoy!

1 lb. Green or Savoy Cabbage

2 Tbsp Butter

1 medium Onion, chopped

1¼ lb. Potatoes, peeled and quartered

1 large Egg, beaten

1-2 Tbsp Milk, if needed

Salt and freshly ground Black Pepper

Larry A. Pape

Pre-heat the oven to 375 degrees. Lightly butter a 5-cup charlotte mold or soufflé dish or casserole dish. Line the base with waxed paper and butter again.

Bring a large saucepan of salted water to a boil. Remove 5 or 6 large leaves from the cabbage and add to the pan. Cook the leaves for about 2 minutes, then plunge them into cold water. Chop the remaining cabbage.

Melt the butter in a heavy frying pan and cook the onions for 2-3 minutes until just softened. Stir in the chopped cabbage and cook covered over medium heat for 10-15 minutes until tender and pale golden, stirring frequently.

Put potatoes in a large saucepan and add enough cold water to cover. Salt the water generously and bring to a boil over medium-high heat. Cook until the potatoes are tender, then drain. Mash them with the beaten egg and a little milk, if needed, until smooth and creamy, then stir in the cabbage mixture. Season with salt and pepper.

Boil additional water the bain-marie (water bath).

Dry the cabbage leaves and cut out the thickest part of the center vein. Use the leaves to line the mold, saving one leaf for the top. Spoon the potato mixture into the dish, smoothing it evenly, then cover with the remaining cabbage leaf. Cover tightly with foil. Put the mold in a shallow roasting pan or a baking dish and pour in boiling water to come halfway us the side of the mold. Bake for 40 minutes.

To serve, remove the foil and place a serving plate over the mold. Holding the plate tightly against the mold, turn over together. Lift off the mold and peel off the paper.


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