Charlotte de Chou
Directions
- 1Parboil the cabbage leaves for 2-3 minutes
- 2Dry the cabbage leaves with paper towels
- 3Boil potatoes
- 4Finely chop one whole spring onion
- 5Drain the boiled potatoes and let them dry for a couple of minutes
- 6Melt some butter in a pot
- 7Add the chopped spring onions to the melted butter
- 8Add the inner leaves of cabbage to the pot
- 9Add heavy cream
- 10Mash the potatoes, add the cabbage, and mix well
- 11Adjust the seasoning with salt and pepper
- 12Add an egg yolk and mix
- 13Lightly rub the inside of a bowl with avocado oil
- 14Layer the cabbage leaves in the bowl, overlapping them to create a cavity in the middle
- 15Fill the cabbage cavity with the potato mixture
- 16Fold the bottom cabbage leaves over the mixture, creating a parcel
- 17Bake at 375°F for 40 minutes
- 18Let it sit for 5 minutes
- 19Invert the bowl onto a plate to unmold the Charlotte de Chou
Ingredients
- 8 cabbage leaves
- 4 potatoes
- 1 spring onions
- 2 tablespoons butter
- 1 cup heavy cream
- 1 pinch salt
- 1 pinch fresh cracked pepper
- 1 egg yolk
- 1 tablespoon avocado oil
Equipment
tongspaper towelsknifepotwooden spoonpotato masherbowloven
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