Cabbage and Ricotta Timbale
- Total Time
- 1 hour 15 minutes, plus 10 minutes cooling time
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter, plus additional for the baking dishes
- 1medium onion, finely chopped
- 1small cabbage, about 1 pound, cored and finely shredded (6 to 7 cups)
- Salt to taste
- 2tablespoons chopped fresh dill
- 2hard-boiled eggs, chopped
- Freshly ground pepper
- 4eggs
- ¾cup ricotta
Nutritional analysis per serving (4 servings)
248 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 13 grams protein; 590 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the butter over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add cabbage and salt to taste and cook, stirring often, until cabbage is tender but not browned, about 15 minutes. Stir in dill, chopped hard-boiled eggs, and pepper. Taste and adjust salt. Remove from heat and allow to cool slightly.
- Step 2
Preheat oven to 350 degrees. Generously butter 4 1-cup ramekins or a 1- or 1-½-quart soufflé dish. Place the ramekins or soufflé dish in a baking pan.
- Step 3
Beat eggs in a large bowl and beat in ricotta. Stir in cabbage filling. Add salt to taste and freshly ground pepper. Divide evenly among the ramekins. Fill the baking dish with hot water to at least halfway up the sides of the ramekins. Bake individual ramekins for 40 to 45 minutes, a larger soufflé or gratin for 50 to 60 minutes, until set and lightly colored. Turn off the oven and prop open the door with a wooden spoon. Leave for 10 minutes, then remove from the oven. Let sit for another 10 minutes or longer. Serve from the dish, or unmold.
- The cabbage mixture can be made through Step 1 a day or two ahead.
Private Notes
Comments
Quick update: These have been a great 'fast food' breakfast these past couple of days. Unmolded, wrapped in tin foil, heated at 250 in a toaster oven while I shower and voila, gourmet breakfast! I'm not sure if they are more tasty having melded or on a clean morning palate but they are delicious.
I added a little tarragon, just because I love it and it's flourishing on my patio. And put knobs of left over havarti on the top - divine! I also used only 3 eggs - fine.
Next time instead of the boiled eggs I'll rather add a half cup grated sweet potato or butternut (the latter I think) and sprinkle in perhaps a quarter cup diced proscuttio with either no cheese on top or a delicate sprinkling of goat feta, and lightly fried sage.
Great flow to prep/cook: set eggs to boil, onions to soften; large bowl= shred cabbage into a with Turbo peeler, add to onions; wash and chop dill, peel and chop eggs. put all in large bowl, mix w salt and pepper. Small bowl= beat eggs and ricotta, butter baking dish(es), preheat oven. Mix cool enough now to add egg mix to big bowl, then to baking dish(es). Bain Marie, cool, turn out onto a plate. Easy! + fresh onion sprouts from laiki w cabbage * Anthotiro instead of ricotta
Outstanding as is! Had to use dried dill (heaping teaspoon) but otherwise followed the recipe. Delicious!
Chopped leftover Brussels Sprouts Gratin as sub for cabbage. Quick and delicious.
I made this with about 3/4 tsp dried dill and omitted the boiled eggs. It was still delicious and satisfying. The next time I think I may add a handful of dried currants.