Cabbage pudding
Instructions
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.
