French cabbage potato pie
Serves 1
Directions
- 1Parboil the cabbage leaves for 2 to 3 minutes.
- 2Dry the cabbage leaves.
- 3Boil potatoes for a mash.
- 4Finely chop one whole spring onion (equivalent to four regular).
- 5Drain the potatoes and let them dry for a couple of minutes.
- 6Melt some butter.
- 7Add the chopped spring onions and some chopped inner leaves of blanched cabbage to the melted butter.
- 8Add heavy cream and mash the ingredients. A chunkier mash is desired.
- 9Adjust seasoning with salt and fresh cracked pepper.
- 10Add an egg yolk to the mash.
- 11Lightly rub the inside of a dish with avocado oil.
- 12Start layering the cabbage leaves so they overlap, creating a hole in the middle for the potatoes.
- 13Fill the layered cabbage with the potato mash to the top.
- 14Fold the bottom cabbage leaves over into a parcel shape.
- 15Bake in a 375 degree oven for 40 minutes.
- 16Let it sit for 5 minutes before attempting to take it out.
- 17Carefully remove the Charlotte de Chou from the dish.
- 18Slice the Charlotte de Chou, preferably using a serrated knife, going very slowly and gently.
- 19Serve and enjoy.
Ingredients
- cabbage leaves
- 1 whole spring onion
- potatoes
- butter
- inner leaves of blanched cabbage
- heavy cream
- salt
- fresh cracked pepper
- 1 egg yolk
- avocado oil
Equipment
serrated knife
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