Cabbage, Gruyere Cheese & Potato Tart
Ingredients
- I roll of puff pastry
- 1 10 inch Tart Mould
- ¼ Head of Cabbage Shredded
- 1 chopped leek
- 100g Grated gruyere cheese
- 50 g parmesan
- 200 ml cream
- 4 eggs
- Pinch Nutmeg
- Salt & cracked black pepper
- I tbsp butter
- 4 chopped Sage leaves
- 2 peeled & very thinly sliced rooster potatoes
Method
Grease & Line your tart mould with your puff pastry & pierce the base several times with a fork. Bake @ 160d for 12 minutes & set aside
In boiling salted water blanch the cabbage for 3 minutes – strain & set aside
In a wide based pan gently fry the onions & leeks with the thyme & nut meg for 6-8 minutes on a low heat – set aside
In a bowl beat the eggs & add the cream
Now add the cabbage, onion & leek mixture along with the Gruyere cheese, Season with salt & pepper
Line the base of the tart with the very thinly sliced potatoes- season with a little salt
Pour the mixture into your pie mould & sprinkle the parmesan on top
Bake at 190c for 40 minutes
Leave to cool for at least 1 hour before slicing & serving –
This tart is delicious with some Beetroot Relish on the side .
Bacon & Cabbage Filo Strudel (Studla Kupusom )
This Croatian style cabbage strudel, known as strudla s kupusom or savijača s kupusom, is a savory dish made with Filo Pastry Cooked shredded cabbage, onion, and bacon is rolled in filo .Generally served with Sour Cream but much better with a Side of Sage Buttermilk Ranch
Ingredients
- · ¼ Finely shredded Cabbage
- · 1 Finely shredded white onion
- · 4-6 sheets of filo pastry
- · 1 tbsp salt
- · 1tsp sugar
- · 6 slices of finely chopped streaky bacon
- · 2 sprigs Thyme
- · Cracked black pepper for seasoning
- · 1 tbsp Butter
- · 1 pot of Sage Buttermilk Ranch
Method
- 1. First add the cabbage & white onion together & season with the salt & sugar – Leave this for at least 2hrs – After at least 2 hrs squeeze the liquid from the mixture ( disregard the liquid )
- 2. Fry the bacon until very crispy on a low heat in a wide based pan .
- 3. Add the butter , thyme & cabbage mix – season generously with black pepper
- 4. Saute for 5-7 minutes om a low heat
- 5. Remove the mixture & leave to cool until lukewarm
- 6. Layer the filo sheets on top of each other brushing between each layer with melted butter
- 7. Spoon the mix across the filo & roll into a sausage roll shape –
- 8. Brush with melted butter & bake for 30 minutes 180d until golden brown
- 9. Remove & leave to cool for 10 minutes before slicing & serving with some Sage Buttermilk Ranch
Ham Hock & Cabbage Spring rolls with Asian style Slaw
Method
Ham hocks take a long time to cook, you need a braising pot, like casserole pot and you put them in with clean cold water and bring it to the boil.
You then discard that water, that removes the impurities and the salt from the hocks. Then you use more water, this time with your seasoning.
You can put bay leaves in there, but you can also add lime leaves, ginger, soy sauce, into the water. You're making kind of an Asian flavoured stock now. And you boil that for a minimum of two hours, depending on the size and weight of the piece of meat.
When it’s done, you tear all the meat, you shred it down. Then you shred the cabbage and boil that in the same water for about 6 minutes.
Mix your ham hocks and your cabbage together and that becomes your filling for the spring rolls.
Then for your spring rolls, you can get the pastry in the shop. Any general supermarket will them, they're usually in the pasta aisle.
You roll the filling in the spring roll papers. And you can use your air fryer and put them in for about 5 or 6 minutes!
So, you’re serving this with an Asian slaw... what goes into that?
Yes, with the cabbage, you’re adding in carrots and red onions. Shred the vegetables and add lemon juice, soy sauce and ginger. You can add in sesame seeds and fresh chillis in there too. You can store it for 2 or 3 days but after that it will go bad.