In the dead of winter there are slim pickings at the market in the fruit and vegetable area…but there are a number of varieties of cabbage available and while I do enjoy my mique and my cabbage soup after a while it does wear a bit thin! So as they say necessity is the mother of all invention we have had to become a little creative with our cabbages! So the next few blogs are recipes that we have tried this winter, while perhaps not strictly French they do turn that humble cabbage into a culinary delight.
Cabbage and Goats Cheese Filo Scroll.
2 leeks, thinly sliced
1/4 cabbage finely sliced
1 tsp fennel seeds
2 tsp cumin seeds
120 grams soft goats cheese
Approx. 12 sheets filo pastry
100 grams melted butter
200 grams feta cheese
Pre – heat oven to 180 C
Grind fennel seeds and 1 tsp cumin seeds in a mortar and pestle.
Heat the oil in a large heavy based frying pan and gently cook the leeks until soft. Add the ground cumin and fennel seeds plus a good pinch of salt. Give it all a good stir and then add the shredded cabbage. Cook until cabbage is soft stir from time to time so the cabbage cooks evenly. Remove from the heat and transfer to a bowl, allow to cool slightly and then add the goats cheese and mix well.
Place one filo sheet on a clean surface and brush with butter then place another filo sheet on top. Place the filling in a thin line lengthways along the pastry edge, roll up lengthways. Starting at the outside of a 24cm pie pan or shallow cake dish coil the roll seam side down. Repeat with the remain filling and pastry until the pan is filled.
Brush the pie with butter and scatter the crumbled feta on the top and sprinkle on the remaining teaspoon of cumin seeds. Bake in the oven for about 20-30 minutes until golden brown.
While the pie is cooking squeeze the juice of 1/2 a lemon and cut the other half into fine segments. Mix it all together with some olive oil and add a hand full of chopped mint.
When the pies is cooked sprinkle the dressing over the top and serve.
Note: I have also made this recipe by replacing the goats cheese with equal parts feta and ricotta and the leeks with onions.