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.
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.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.