Forget everything you thought you knew about cabbage. This isn't your grandma's boiled cabbage; this is a savory cabbage flan, a surprisingly elegant and delicious dish that's easier to make than you might think. Imagine a creamy, custard-like base infused with the subtle sweetness and earthy notes of perfectly cooked cabbage, all baked to golden perfection. This recipe transforms a humble vegetable into a show-stopping centerpiece, perfect for a weeknight dinner or a sophisticated gathering. It's a delightful fusion of textures and flavors that will impress even the most discerning palates.
The secret lies in a simple yet effective technique that allows the cabbage to retain its vibrant color and subtle sweetness without becoming mushy. This savory flan is incredibly versatile; feel free to experiment with different herbs and spices to tailor it to your liking. Ready to transform your culinary perspective? Let's dive into the step-by-step instructions and create this unforgettable cabbage flan together.
Tools Needed
- Large pan
- Colander
- Baking pan
Ingredients
- Cabbage: 1kg
- Salt
- Béchamel sauce: 500ml
- Stretched bacon: 100g
- Smoked scamorza cheese: 150g
- Parmesan cheese: 30g
Step-by-Step Instructions
Step 1. Prepare the Cabbage
- Remove the outer leaves of a 1kg cabbage and set aside for minestrone soup. Keep about 500g of inner leaves.
- Wash the cabbage leaves thoroughly.
- Blanch the cabbage leaves in boiling salted water for 5 minutes, adding them a little at a time.
- Drain the blanched cabbage leaves in a colander.
Step 2. Assemble the Flan
- Prepare 500ml of béchamel sauce (recipe link in info box).
- Spread a thin layer of béchamel in a baking pan.
- Layer the drained cabbage leaves, bacon, scamorza, and parmesan cheese, repeating layers with béchamel sauce in between.
- Add the remaining bacon to the second to last layer.
- Top with the remaining béchamel, scamorza, and parmesan cheese.
Step 3. Bake the Flan
- Bake in a preheated oven at 200°C (approximately 392°F) for 20-25 minutes.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage?
Yes! While savoy cabbage works best for its texture, you can experiment with green cabbage or even Napa cabbage. Just keep in mind that the cooking time might need slight adjustments.
2. What if my flan cracks during baking?
Don't worry, minor cracks are common! It doesn't affect the taste. To minimize cracking, ensure your oven temperature is accurate and avoid opening the oven door frequently during baking.
3. Can I make this ahead of time?
Yes! This flan tastes even better the next day. Once cooled completely, cover it and refrigerate for up to 3 days. Reheat gently before serving.
This savory cabbage flan is a testament to the versatility of simple ingredients, proving that delicious doesn't have to be complicated. From its surprisingly elegant presentation to its satisfyingly comforting flavors, this recipe is sure to become a new family favorite. So gather your ingredients, and enjoy the delicious results of this unique and rewarding culinary adventure!