Ingredients
- 325g/ Savoy cabbage
- 4 medium potatoes, peeled (or unpeeled which I do) and thinly sliced
- 75g butter
- salt and freshly ground black pepper
- 150g taleggio or comte cheese, thinly sliced
- Preheat the oven to 200C/400F/Gas 6.
- Boil the cabbage and potatoes in separate saucepans in plenty of slightly salted water. Cook the cabbage for about five minutes until tender but still crisp. Drain well, rinse in cold water, drain again and squeeze out any excess water with your hands. Pat dry on kitchen paper.
- Cook the potatoes for three minutes (after they return to the boil), then drain, place in cold water, drain again and dry well on kitchen paper.
- Grease an ovenproof dish (I use one about 6 inches square for 2 people) generously with some of the butter.
- Arrange half of the potato slices, slightly overlapping, on the bottom of the dish, dot with some more butter and season with salt and pepper.
- Arrange the cabbage and half of the cheese on top of the potatoes, and season with salt and pepper. Top with the remaining potatoes and cheese. Dot with the remaining butter.
- Cover with foil and bake for 25 minutes, removing the foil ten minutes before the end of the cooking time. Remove from the oven and serve. If the cheese and potato are not golden and crispy, leave it in a while longer.
Method
Well that is not a very promising name or designed to sell it well. And to be open with you, I have not managed to sell this one to the Offspring yet. This is a dish I make on those cold nights when its only me for supper for whatever reason. And modest though the ingredients sound this is a delicious warm, satisfying dish that really hits the spot. I've cheated by giving it a thumbs up because I like it a lot - and cook it fairly often in the colder months. But the low score reflects that I can't persuade the others of its virtues. Yet.
I originally saw this on the series Two Greedy Italians on the BBC - Contaldo and Carluccio making a nostalgic journey through Italy and reflecting on change since their childhood and finding both good and bad in this. A hugely enjoyable series from 2 charismatic individuals and as with all the best shows of this kind (think Rick Stein voyage from Venice to Istanbul) combines reflection, philosophy with joy and wonder at the beauty of the world. Oh and some cooking. People wonder what older people have to offer when they are fronting TV series in the chase for youth - and the answer is wisdom and calm. The ones who have learnt from their life journey have a wonderful sense of how lucky they have been and take huge enjoyment out of (still) being alive.
Enough philosophy. You really should try this. I have made it with both Taleggio (which is originally specified) and Comte. They are very different in some ways and both produce fine results. My preference is actually for the comte as long as it is a decent one. And although the butter seems a lot, it is essential as a lubricant for the potato and to add the unctuousness which is essential for the dish. As is getting a good crust on the potato/cheese layer at the top.
The quantities here are for 2 people. It may seem a lot but eat it as a main meal, not an accompaniment and it is just right