Cabbage pudding

Cabbage pudding
Cabbage pudding 5 1 Stefano Moraschini


Cut the cabbage and onion into extremely thin pieces and cook them in butter with bay leaves.

Season with salt and pepper.

When the cabbage is tender, put it with the onion and basil leaves in a blender and puree.

Pass the puree in a strainer.

Add eggs and cream to mashed potatoes and beat vigorously with a whisk.

Butter 4 small molds and filling preparation.

Place the molds in a fairly large pot partially filled with water and bake at 180 degrees until the mixture will be solid.

Pour fondue sauce on each plate and a cabbage pudding on it.

Garnish with a flower made with bits of raw carrot and parsley.

Wine: Vin des Chanoines (Aosta Valley), 3-5 years.

Cabbage pudding

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source •

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)