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Delicious savoy cabbage cake

savoy cabbage

This savoy cabbage cake is another Autumn recipe I like so much. It has all those warm ingredients that are so comforting during these cooler days: broth, bread, cheese and cabbage. It is pretty simple to prepare and is pleasant to the sight, when presented at the table.

I prepared it the other day for lunch and it was too much for me and my husband. So I ate it for lunch the day after. I warmed it on a non adherent pan and it was delicious the same.

It can be a light vegetarian meal (just use a veggie broth), it has the carbohydrates, proteins and (little) fat. I used the loaf bread I have at home (soy and cereal one), but you can use the one you prefer…or have at home ;-).

Enjoy 🙂

savoy cabbage

  • 1 medium savoy cabbage
  • 2 Tbsp vinegar
  • salt
  • 8 slices of loaf bread
  • 10 slices/120 g Emmenthal/gruyere cheese
  • ⅔ cup /150 ml broth (veggie if you prefer)
  • 2 eggs
  • salt
  • pepper
  • grated nutmeg
  1. Fill a large pan with water and add vinegar and salt. Turn on the gas.
  2. Wash and clean the savoy cabbage, eliminating the external and hard leaves. Cut it in thin stripes.
  3. When the water boils add the cabbage. Let it boil for half an hour (vinegar will help eliminating part of the strong cabbage odor).
  4. Drain the cabbage.
  5. Turn on the oven 376°F/180°C.
  6. Squeeze the cabbage and set aside.
  7. Lightly toast the bread slices and spray some olive oil on them.
  8. Take a 3.9×7.8in/10x20cm plumcake pan and make a first layer with some cabbage.
  9. Add a layer of bread and one of cheese and repeat until finishing the ingredients. The last layer has to be made with bread.
  10. Press a bit with your hands to unify all.
  11. Beat the eggs and add salt, pepper and nutmeg.
  12. Add broth and then pour this liquid mixture onto the cake.
  13. Bake for 35 minutes
  14. Let it rest for 15 minutes before taking it out of the pan.
  15. Buon appetito!

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