Savoy cabbage flan: the recipe for a rich and filling dish

How to prepare cabbage flan

Step 1

Wash the cabbage and carefully remove the leaves1.

step 2

Blanch in plenty of boiling water for about 5 minutes2, then drain and pat dry gently with a clean cotton cloth. Put 8 whole cabbage leaves aside and chop the rest with a knife.

step 3

Peel the sausage, remove the core and let it brown in a non-stick pan without adding any fat for about 10 minutes3. Once you are done, turn off the heat and set it aside.

Step 4

Prepare the béchamel sauce: Melt the butter in a heavy-bottomed saucepan4.

Step 5

Pour in the sifted flour5.

Step 6

Stir quickly with a whisk until a light golden roux forms.

Step 7

At this point, slowly pour in the hot milk7, add salt and let the béchamel sauce thicken over low heat; then remove from the heat.

Step 8

Place the browned sausage in a bowl and add the chopped cabbage leaves to the knife8.

Step 9

Add the béchamel sauce and the provola cheese in pieces9.

Step 10

Season with salt and pepper10.

Step 11

It smells of a pinch of nutmeg and rosemary sprigs11.

Step 12

Mix the ingredients well with a spoon12.

Step 13

Brush a 24 cm diameter baking tin with a little extra virgin olive oil13.

Step 14

Sprinkle with breadcrumbs14.

Step 15

Cover the bottom with whole cabbage leaves15kept aside.

Step 16

Spread the creamy mixture of béchamel, cabbage and sausage in it and smooth the surface with the back of a spoon16.

Step 17

Cover with the remaining cabbage leaves17.

Step 18

Drizzle with a little extra virgin olive oil18, sprinkle with a little grated Parmesan and bake in a convection oven at 180°C for about 30 minutes.

Step 19

Once the cooking time is up, remove from the oven19and let rest at room temperature for a few minutes.

Step 20

Arrange the cabbage flan on a serving plate20, bring to the table and serve.