Millefeuille : Cabbage baked with apples, walnuts and spices
[HAPPY VEGGIE] If you’re a fan of “Tarte Tatin”, chances are that you will like this “veggie” millefeuille made of cabbage, slowly baked apples , walnuts and spices.
I served it with an “Orloff roast ” (veal with slices of bacon and cheese), but it would also perfectly accomodate poultry, or come on its own.. Very tasty and rather light, it is a perfect dish to remain fit during all the celebrations.
For 4. 45′ of preparation, 1h30 of baking time, easy
Ingredients: half cabbage ( 10 leaves or so), 3 big apples (I chose Canada variety which softens a lot when cooking), 1 handful of walnuts, 1 pinch of nutmeg, butter , salt
1- Parboil the leaves (better if you go one by one). Count 15′ to 30′ for each leaf in boiling water. According to their size , you can also retrieve part of the stem if it seems to thick. Set aside
2. Peel and slice thinly the apples. Canada apples are a good pick because they are quite tart and as this is a savoury dish I didn’t want something too sweet
3. Assembly the millefeuille : In a rond mold, firt put a layer of cabbage leaves. Pick the biggest ones to start. Then alternate 3 layers of apples with the cabbage leaves. Sprinkle generously the apples with butter, salt and nutmeg. Sprinkle with walnuts according to your taste . I wanted something very mellow (this is also why the baking time is very long) so I ended up using far less walnuts than planned. Press everything together and bake in the oven at 6 (medium temperature). The mold should be covered with foil and set in a bain marie. Retrieve the foil after one hour and 15′.
4. To serve : decorate with fresh walnuts. You could also caramelize some walnuts in spices (nutmeg and cinnamon..)
Tada! This dish can also be done with other/additional spices , especially with cinnamon, clove and pepper.. It would also be nice with some bacon, caramelized onions, or thin slices of potatoes. And of course you can use all sorts of cabbage. I chose the red one because of the colour and high level of antioxydants (anthocyanins)
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