450 gr Savoy cabbage
3 tablespoons butter
1 medium onion, chopped
500 gr potatoes, peeled and quartered
1 egg, beaten
2 tablespoons milk,
Salt and pepper, to taste
Preheat the oven to 190°C/375°F/Gas 5.
Lightly butter a 1.2 L / 5 cup charlotte mould. Line the base of the mould with greaseproof paper and butter again.
Bring a large saucepan with salted water to the boil. Remove 5—6 large leaves from the cabbage and add to the pan. Cook the leaves for about 2 minutes or until softened (but still green), then plunge them into cold water.
Chop the remaining cabbage.
Melt the butter in a heavy frying pan and cook the chopped onion for about 5 minutes or until it has just softened. Stir in the chopped cabbage and cook, stirring frequently over medium heat for 10-15 minutes, until the cabbage and onion are tender and golden.
Put the potatoes in a large saucepan and add warm water to cover. Add salt and bring to the boil. Cook until the potatoes are tender, then drain. Mash them with the beaten egg and a little milk, then stir in the cabbage mixture. Season with salt and pepper.
Dry the blanched cabbage leaves and cut out the thick center vein. Use the leaves to line the mould, saving one leaf for the top. Spoon the potato mixture into the dish, then cover with the remaining cabbage leaf. Cover tightly with foil. Put the mould in a shallow roasting tin and pour in sufficient boiling water to come halfway up the side of the mould. Bake in the oven for 40 minutes.
Remove the foil and place a serving plate over the mould. Holding the plate tightly against the mould, turn the two over together. Lift off the mould and peel off the paper. Serve hot.