French cabbage potato pie

Serves 1
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Directions

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