Cabbage and cauliflower cake

Cabbage and cauliflower cake
Cabbage and cauliflower cake 5 1 Stefano Moraschini


Wash cauliflower and lessatelo al dente in lightly salted water.

Drain it, split it into florets and fry them in a pan with the chopped scallions, a bit of butter and a tablespoon of oil.

Cut the cabbage into strips, mix together the cauliflower and let them dry.

Add salt and pepper.

Hard boil the eggs.

Knead the flour with the butter, a little water and a pinch of salt.

You rest the dough for an hour, then divide in half, part stendetene to browse and place in a buttered it up along the edge.

Spread on the bottom with a layer of sliced eggs, one of cabbage, one of slices of fontina, one of cauliflower and so on until exhaustion ingredients.

Cover with the remaining phyllo also pulled to disc, stamped the surface, oil spennellatela and cook in preheated oven at 170 degrees for half an hour.

Serve the warm cake.

Cabbage and cauliflower cake

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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