As mentionned in an earlier post, I have recently become a fan of cabbage, motivated by its great nutritious values and the many possibilities of cooking it. ( my recipe of spicy cabbage is here) .
When I came across Maki’s recipe (here) it became a source of inspiration and made me thought of cooking a kind of mille-feuille made with a cabbage. And of course, with the many changes I made, my recipe has nothing to do with the initial recipe, but it turned out really yummy!
Mille-feuille (“thousand leaves”) is originally a French pastry, made of three layers of puff pastry, alternating with two layers of cream pâtissière and one layer of jam. The top is glazed with fondant. My recipe of mille-feuille is here.
I am sending this recipe to Yasmeen’s Health nut challenge “Crucial Cruciferious”.
Ingredients for 6 (as starter) or 4 (as main course)
1 cabbage or 1 chinese cabbage
3 tablespoon of soy sauce
2cm ginger, grated
1 onion, finely chopped
2 tablespoons pine-nuts, slightly roasted
2 tablespoons raisins
1 cup of finely chopped parsley
1 finely chopped green chili
1/2 tablespoon of cinnamon
salt and pepper
optionnal: one cup of cooked rice
Scramble the tofu and mix it with all the remaining ingredients. Chop the inner part of the cabbage and add it to the mixture.
Now, take a round mould, in which the cake will be steamed. I used the upper part of a couscous pot, and directly steamed the mixture in it. If you do not have a couscous “two floors pot”, I suppose a steamer will do, or even a bain-marie in the oven.
First put the uncooked leaves at the bottom of the mould. Then put some of the blanched leaves, so that they overlap the mould. Add a layer of about 2cm of tofu mixture. Put some leave on top of it, then again tofu mixture, and so on…
Finish with a layer of cabbage and fold the overlapping bottom leaves on the top. Press gently so that the whole thing remains as a cake.
Put on a steamer for 35- 40 minutes.