Saturday, 23 November 2013

Cabbage Koulibac

I mentioned in this week's meal plan that I was thinking of making a cabbage koulibac one day this week. The original recipe for this was in my old, dog-eared copy of The Pauper's Cook Book  by Jocasta Innes but I've fiddled around with it to suit our tastes. Koulibac is a dish of salmon, eggs and rice encased in puff pastry, but this vegetarian version is incredibly cheap and filling.

To make it, you will need

1 pack of ready rolled puff pastry
about half a small Savoy (or other firm dark green) cabbage
4 eggs
1 onion
a knob of butter
2 tbs cream, milk or natural yoghurt
½ teaspoon caraway seeds
milk for brushing

Hard boil the eggs and set aside to cool. When cold, shell and chop them.

Shred the cabbage finely and cook in boiling salted water for 5 minutes. Drain well, squeezing out all the water.

Chop the onion and fry gently in the butter until soft and golden. Stir in the cabbage, cream and caraway seeds, season and leave until cold.

Heat the oven to 200 C, 400 F gas mark 6.

Grease a baking sheet or line it with non-stick paper and unroll the pastry onto it. Spread half of the chopped egg along the centre, leaving a space at each end. Pile the cabbage mixture on top and then cover with the remaining egg. Dampen the edges of the pastry then bring the sides up to the top and seal them, folding the ends in to make a parcel and crimping the join. (If you make as much of a mess of it as I did, turn it over and have the seam hidden away at the bottom). Score a design into the pastry if you wish, then brush with milk.

Bake in the pre-heated oven for about 30 minutes until the pastry is cooked and golden.

Because this is so incredibly cheap to make, I'm joining in Credit Crunch Munch for the second time this month. You can see more about it at Dinner With Crayons  and the organisers Fab Food 4 All and Fuss Free Flavours


Galina Varese said...

Delicious! I love Russian big pies and pirozhki with cabbage, the recipe would be very similar to this one, except the cream or yogurt.

Jane Willis said...

I was quite nervous of you seeing this Galina as I'm sure it isn't at all authentic - but it's good!

Camilla @FabFood4All said...

This sounds delicious Jane, thank you for entering Credit Crunch Munch with such a thrifty dish:-)

Unknown said...

I didn't know Jocasta Innes had done any cookery books, I have a couple of her interiors books. This looks so tasty!