Cabbage and Coriander Pâté

Preparation info

    • Difficulty


    • Ready in

      30 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

I think this is a very good combination of flavours. Serve with toast as a starter, or eat as a main course with baked potatoes, and spicy soy and ginger sauce.


  • 1 medium sized savoy cabbage
  • 25 g/1 oz/2 tablespoons butter
  • 1 teaspoon ground coriander
  • 2 eggs
  • 300 g/10 oz/ cups Quark or puréed cottage cheese
  • 100 g/4 oz/½ cup Ricotta cheese seasoning to taste


    Pre-heat the oven to 220°C/425°F/Gas mark 7. Trim and slice the cabbage into very small pieces. Melt the butter in a saucepan and sweat the coriander for a moment or two. Add the cabbage and cook it over a very low heat for about 5 minutes, or until just soft. Let it cool. Generously butter a 450 g/1 lb (13 x 8 x 5 cm/5 x 3 x 2 inch) terrine or loaf pan. Pour the cabbage and its juices into a blender and reduce to a thick purée. Add the eggs, cheeses and seasoning, and blend again. Pour into the terrine, cover the top with greaseproof or waxed paper and bake in a bain marie for 40-45 minutes. Test by piercing the centre with a knife; if it comes out clean, it is cooked through. Wait 10 minutes before turning it out on to a platter. (Do not let it get cold before turning out because it will stick.) Serve chilled.