Cabbage and Potato Charlotte (vegetarian)


From “500 Potato Recipes” Serves 6
This would great served next to a large platter of various grilled wursts, but quite delicious by itself.

1 Lb. green or Savoy cabbage
2 Tbsp. butter
1 medium onion, chopped
1 1/4 Lb. potatoes, peeled and quartered
1 extra large egg, beaten
2 Tbsp. milk
salt and fresh ground black pepper

1. Preheat oven to 375. Lightly butter a 1.2 litre/2 pint/ 5 cup charlotte mould (any straight-sided souffle dish will do). Line the base with baking parchment and butter again.
2. Bring a pan of salted water to the boil. Remove 5-6 large leaves from the cabbage and add to the pan. Cook the leaves for 2 minutes until softened and bright green, then plunge them into cold water. Chop the remaining cabbage.
3. Melt the butter in a frying pan and cook the onion for 2-3 minutes until just soft. Stir in the chopped cabbage and cook, covered, over medium heat for 10-15 minutes until tender.
4. Put the potatoes in a large pan of cold, salted water, cover and bring to a boil. Cook until the potatoes are tender, then drain. Mash with the egg and milk until smooth then stir in cabbage mixture. Season to taste.
5. Dry the cabbage leaves and cut out the thickest part of the center vein. Use the cabbage leaves to line the mould, saving one leaf for the top. Spoon the mixture into the dish, smoothing it evenly, the 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 up the side of the mould. Bake for 40 minutes.
6. 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 peel off the paper.

Wine served: Root 1, Chilean Cabernet Sauvignon


6 thoughts on “Cabbage and Potato Charlotte (vegetarian)

  1. I personally am a cabbage fan, but I find a lot of people aren’t. I think stuffing a cabbage with potato might just be the way to win them over. This looks beautiful and is a perfect preparation for winter nights: seasonal and hearty. I wonder if a sauce (maybe tomato based, or a red wine reduction with caramelized onions) might just put this over the top?

  2. First of all I have to say that visually this dish is very impressive when it’s finished. Then I’d like to agree with you Kitty, I think your idea of a tomato based or red wine reduction with carmelized onions on top would be perfect. (imagine a red sauce drizzled over this beautiful green shape) I was even thinking this would be good with bits of pancetta or bacon mixed in with the potatoes. Next time I make this I might put all these wonderful ideas together and “up” this dish.

  3. Wow – visually stunning! I wonder if I could substitute the egg with EnerG (vegan egg substitute). Agree with Kitty about adding a sauce.

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