A beautiful cabbage charlotte, so unlike the soups and stews I’ve been cranking out in the past few months. Who even knew cabbage and potatoes could look this refined? It just makes me feel fancy all over. It’s like a dish you can bring to a dinner party and get your oohs and aahs, guaranteed. Now the tools: I assume most people on this planet don’t have a specialized cabbage charlotte mould and I won’t kid you, I don’t either! It’s time to get creative — I used my LeCreuset mortar and it did great. What’s the spin? I used sweet potatoes, the original calls for regular white baking spuds.
Before I go into the recipe, I have to tell you that we just had the craziest snowstorm here yesterday. I think what saved everyone from a complete zombie apocalypse was the fact that it was Sunday — so cancel all your plans and sit at home watching favorite tv shows all day. Guilt-free, we didn’t have a choice, we were forced to. It’s like snow day for grown-ups. I like.
Shall we get cooking?
1 medium head of Savoy cabbage
2 tbs butter 1 red onion, finely chopped
2 medium sweet potatoes, cooked and mashed
1 large egg, beaten
1 – 2 tbs milk, if needed
salt and pepper, to taste
Preheat the oven to 375F. Lightly butter the charlotte mould.
Bring a medium pot of salted water to boil. Remove 5 – 6 large leaves from the cabbage and add to the pot, cook the leaves for about 2 mins, then plunge into cold water to stop the cooking process:
Once cooled enough to handle, remove the center veins:
Melt butter in a frying pan and cook the onion for 2 – 3 minutes, until just softened. Stir in the chopped cabbage and cook, covered, over medium heat for 15 minutes until tender.
Put the potatoes in a large pot of boiling salted water and cook until tender, then drain. Mash them with milk until smooth and creamy, then stir in the cabbage mixture. Season with salt and pepper.
Next, use the leaves to line the mould, saving one leaf for the top:
Note: Dry the leaves first — otherwise the charlotte will leak water on the plate once inverted.
Add the potato mixture into the dish, smoothing it out to be even:
Then cover with the remaining leaf and tuck in:
Cover tightly with foil. Put in the mould in a shallow roasting pan and pour in boiling water to come to halfway up the side of the mould.
Bake for 40 minutes:
To serve, remove the foil and place a serving plate over the mould. Holding the plate tightly against the mould, turn over together. Lift off the mould and serve.