Ingredients
- 1 large head green cabbage, outside leaves only
- 2 pounds onions, chopped
- 2 tablespoons butter
- 5 tablespoons olive oil
- 6 anchovies, diced
- ¼ pound black olives, pitted and chopped
- 2 eggs
- ¼ pint light cream
- ¼ teaspoon thyme
- ¼ teaspoon freshly grated nutmeg
- Coarse salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
355 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 8 grams protein; 97 milligrams cholesterol; 358 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Preheat oven to 325 degrees. Blanch the cabbage leaves for two minutes in boiling water to soften them. Drain.
- In a heavy frying pan, saute the onions in the butter and olive oil over low heat until transparent. Mix in the anchovies and olives and set aside.
- Beat the eggs in a bowl and add the cream, thyme and nutmeg, salt and pepper. Add the onion mixture and stir well.
- Arrange the cabbage leaves in a buttered baking dish so that the tops hang over the sides. Pour in the filling and close the tops over it. Cover with aluminum foil and bake in a bainmarie in the center of the oven for one hour, or until set. Meanwhile, make the sauce.
1 hour 20 minutes
Dining and Cooking