Name: Cabbage Loaf (Pain au Chou)
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 medium cabbage (about 2½ pounds), quartered, core and ribs removed, parboiled 30 minutes, drained thoroughly, squeezed dry, and chopped; Butter (for mold); 3 eggs; ⅔ cup milk; Salt, pepper; ½ cup flour

Preparation info

Difficulty
Easy

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.

Ingredients

½ cup flour
Salt, pepper
3 eggs
⅔

Method

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 se