Cabbage and Spinach Cake

Main Courses —
ESSE baked Cabbage and Spinach Cake

This is a great vegetable dish to prepare in advance and left in the fridge.  Just reheat when you want to serve it.

Good use of the induction hob, quickly cooking the green vegetables and melting the butter at the back of the ESSE.

Ingredients

  • 450g green cabbage
  • 450g spinach
  • 25g butter, melted
  • Nutmeg
  • Salt and freshly ground black pepper
  • Sunflower oil

Method

For the Spinach:

  1. Heat a large saucepan, add a little oil and all spinach.
  2. Stir and cook until the spinach collapses then remove from the pan and lay on a tray to cool down.

For the cabbage:

  1. Leave 5 leaves whole and shred the rest of the cabbage.
  2. Briefly and quickly cook the shredded cabbage until just tender and then lay on a tray to cool down.
  3. Cook the 5 whole leaves in boiling water until tender then drain well.
  4. Take a 20cm cake tin and line with cling film (if you are making this in advance) then line the tin with the whole leaves.

Now prepare the filling:

  1. Squeeze all the water out of the cooked spinach and chop it up.
  2. Mix the shredded cabbage and spinach together and add the melted butter and seasoning with a little grated nutmeg.
  3. Spoon the mixture into the lined cake tin.  Fold the overhanging leaves over the top.
  4. Cover with cling film and leave in the fridge until needed with a plate on top.

To serve:

Remove the cling film, turn the cake onto a plate.  Cut into wedges when cold and then reheat, covered with foil in the bottom right hand oven until heated through.

Recipe by Philippa Vine Bluebell Farmhouse Kitchen.

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