Cabbage Loaf

Pain au Chou

Preparation info

    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

If served hot, a cabbage loaf gains by being sauced—a creamed béchamel or a tomato sauce, buttered at the last minute. Cubes of boiled ham may be added to the mixture and it may be served cold, sliced, as an hors d’oeuvre.


  • ½ cup flour
  • Salt, pepper
  • 3 eggs
  • cup milk
  • 1 tablespoon olive oil
  • 1 medium cabbage (about pounds), quartered, core and ribs removed, parboiled 30 minutes, drained thoroughly, squeezed dry, and chopped
  • Butter (for mold)


    Combine the flour, seasonings, eggs, milk, and olive oil in a mixing bowl, working from the center out, whisking until smooth, and leave to relax for half an hour or so. Stir in the chopped cabbage, pour the mixture into a generously buttered baking dish, and bake for from 30 to 40 minutes in a medium hot oven (400°) or until the center of the loaf is firm to the touch. It may be unmolded or served directly from the cooking dish. If to be unmolded, press a buttered piece of parchment paper into the bottom of the mold before filling it and run a knife around the edges before unmolding.