Charlotte de Chou

A French twist on Irish Colcannon, this is an elegant and beautiful way to serve “pumped up” peasant food! Cabbage encrusted mashed potatoes! My Mister loves cabbage and I love potatoes, so this is perfect for us!

This is so easy that I succeeded on my first attempt! And we ate this happily for 4 days, it microwaved perfectly by the slice!

Yes, it’s cabbage stuffed with fabulously doctored mashed potatoes. I made it just as the basic recipe suggested, with russet potatoes, scallions, heavy cream, one egg yolk, and regular cabbage. Lots of butter.

I’m going to experiment soon with 1/2 russets/1/2 red potatoes for fluffy v substance balance, leeks instead of scallions, garlic, parsley, maybe some chopped kale, carrots, Gruyère cheese, maybe mushrooms? I might try Savoy Cabbage for color and flavor? Make it bigger? 🤷‍♀️🤩 I’m stoked!

Super simple:

Par boil cabbage leaves for a few minutes, until wilted. Pat dry.

Boil potatoes until tender. Drain and let dry.

Add a hunk of butter to a pan, sauté finely chopped onions/leeks until soft. Add chopped inner leaves of cabbage. Sauté a bit. Add whatever else you are adding. Add some heavy cream, add one egg yolk, mash leaving slightly chunky. Salt and pepper.

Line an oven safe baking bowl, ramekin, or deep dish with avocado oil or butter. If you use parchment be sure to oil/butter both the dish and the parchment.

Place a cabbage leaf on the bottom. Line the sides with cabbage leaves, overlapping.

Fill to the brim with the potato mixture. Top with a final cabbage leaf. Fold the sides in to close the cabbage “pie”.

Bake at 375° for 40 minutes. Ooooo la la!

Let cool briefly, then place a plate over the top and flip over.

Cut like a pie, very gently, with a serrated knife.

I can’t wait to load these potatoes with extra herbs and greens. Perhaps I’ll go back to this basic recipe in the end, who knows? I love potatoes!! 🥔