Forget everything you think you know about cabbage and cottage cheese. When combined with a few spices and whipped into a tartlet mixture, these humdrum ingredients can be anything but boring and bland.
These savoy cabbage tartlets unite an array of ingredients and flavours that usually never meet, and are super easy to make.
A layer of cottage cheese tops a layer of steamed savoy cabbage, seasoned with cumin and curry powder as well as some salty soy sauce, resting on a base of buttered salt cracker crumbs.
Ingredients (makes 2 tartlets):
For the base: 40 grams salt crackers, 30 grams butter
For the cheese layer: 100 grams cottage cheese, 2 heaped tsp lemon zest, pinch of salt
For the filling: 200 grams savoy cabbage, 1 medium-sized onion, 1 clove of garlic, vegetable oil for frying, 150 millilitres hot vegetable stock, 2 tbsp soy sauce, 1/2 tsp ground cumin, 1/2 tsp medium curry powder, 1 pinch cinnamon, salt, freshly ground black pepper
For the topping: 2 heaped tsp plum jam, 2 pecan nuts
1. Crumble the salt crackers into pieces, knead well with the butter and place in the refrigerator.
2. Mix cottage cheese and lemon zest, add salt and also put into the refrigerator.
3. Remove the outer leaves from the savoy cabbage. Cut the cabbage into quarters and remove the stalk. Then cut about 2 of the savoy cabbage quarters into strips about 1 cm wide, wash and strain.
4. Dice the onion and garlic, then saute in vegetable oil. Add the savoy cabbage strips, season with salt and pepper and fry for about 5 minutes.
5. Add hot vegetable stock and soy sauce, curry powder, cumin and cinnamon. Mix everything well and cook with the lid on top until the cabbage is softer but still al dente. Season to taste with salt and pepper.
6. Press some of the base mixture into a tart ring with a diameter of approximately 7.5 centimetres. Then add some savoy cabbage mixture and press lightly. Add some cottage cheese mixture and press lightly. Finish with a teaspoon of plum jam and add one pecan nut.