Cabbage Charlotte Recipe (Charlotte de Chou et de Pommes de Terre)
This delicious dish takes its name from the steep-sided container with heart-shaped handles in which it is cooked, but any straight-sided dish, such as a soufflé , will do.
- 450 g/1 lb green or savoy cabbage
- 30 g/1 oz/2 tbsp butter
- 1 medium onion, chopped
- 550 g/1¼ lb potatoes, peeled and quartered
- 1 large egg, beaten
- 15-30 ml/1-2 tbsp milk, if needed
- Salt and freshly ground black pepper
- Preheat the oven to 190°C/375°F/ Gas 5. Lightly butter a 1.2 litre/2 pint/5 cup charlotte mould. Line the base with greaseproof paper and butter again.
- Bring a large saucepan of salted water to the boil. Remove 5-6 large leaves from the cabbage and add to the pan. Cook the leaves for about 2 minutes until softened and bright green, then plunge them into cold water. Chop the remaining cabbage.
- Melt the butter in a heavy frying pan and cook the onion for 2—3 minutes until just softened. Stir in the chopped cabbage and cook, covered, over a medium heat for 10-15 minutes until tender and pale golden, stirring frequently.
- Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water generously and bring to the boil over a medium-high heat. Cook until the potatoes are tender, then drain. Mash them with the beaten egg and a little milk, if needed, until smooth and creamy, then stir in the cabbage mixture. Season with salt and pepper.
- Dry the cabbage leaves and cut out the thickest part of the centre vein. Use the leaves to line the mould, saving one leaf for the top. Spoon the potato mixture into the dish, smoothing it evenly, then cover with the remaining cabbage leaf. Cover tightly with foil. Put the mould in a shallow roasting tin or a baking dish and pour in boiling water to come 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 peel off the paper.