Cabbage Flan

This recipe for cabbage sformato, a flan-like custard, is enriched with a tasty fontina fondue. It is a flavorful dish coming from rural Italian kitchens.
80 min
4 People
80 min
INGREDIENTS for 4 people
  • ½ lb savoy cabbage
  • ½ onion
  • 2 eggs
  • 4 egg yolks
  • ½ cup heavy cream
  • 1 lb Fontina cheese
  • 1 ½ cups milk
  • salt and pepper
  • 1 oz grated Parmigiano Reggiano cheese

Stew the onion and shredded cabbage together, then chop them in a blender.


Strain through a conical strainer, add the eggs and the cream, and whisk well.


Butter 4 molds, pour in the mixture and cook, covered, in a bain-marie at 300/320 °F until firm.


Prepare a tasty “fondue”and serve together with the flan.



How to prepare the fondue:


Dice the Fontina, put into a casserole, cover with the milk and a pinch of pepper, and cook in a bain-marie mixing with a wooden spoon until a smooth mixture is obtained.


At this point, add to the Fontina cream the three yolks, taking care to blend them in without cooking them.


Serve flan with Fontina cheese sauce.



Did you know that…


In Italian, there is a saying that can be translated as “you make as much sense as cabbage at snack-time”,describing an untimely event?

Winter Fall vegetables Side dishes Vegetarian
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