Charlotte with cabbage
6 servings
60 minutes
Cabbage charlotte is an unusual take on the classic pie, where sweetness is replaced by a delicate savory filling. This recipe originates from German cuisine, where cabbage is a staple food. The subtle aromatic notes of onion and spices highlight the softness of the cabbage, creating a harmony of flavors. Eggs give the pie an airy texture, while flour and baking powder make it light and tender. Baked to a golden crust, the charlotte pairs perfectly with spicy additions like garlic or hot pepper, and can be topped with cheese for a rich flavor if desired. This pie is great as a standalone dish or as a side to meat and vegetable dishes. Easy to prepare and appetizing, it fits perfectly into home cooking, delighting with its cozy taste.
1
Chop the cabbage, sprinkle with salt, mash it, and sauté in a pan with finely chopped onion covered for about 15 minutes. If you like it spicier, you can add chili pepper, garlic, etc.
- White cabbage: 600 g
- Salt: 1 teaspoon
- Onion: 1 piece
- Ground black pepper: to taste
- Garlic: to taste
2
Whisk the eggs with salt and sugar, add flour and baking powder.
- Chicken egg: 3 pieces
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Wheat flour: 100 g
- Baking powder: 1.5 teaspoon
3
Mix cabbage with dough and place in a greased form. Bake in the oven at 190–210 degrees for 35–40 minutes (ovens vary), until golden brown. If you sprinkle grated cheese 10 minutes before it's done, it will be delicious (I made it without cheese — a more diet-friendly option) !!!
- White cabbage: 600 g
- Olive oil: 1 tablespoon