It’s been a while since I posted anything. As some of you know – from Instagram – we moved again. This time not too far. To a close by neighborhood with a better public high school. I hope we made the right decision. If there’s such a thing right or wrong decision. Right now we miss our previous home terribly. Especially the lush backyard, and my little herb garden. 

Packing and moving never stopped me from cooking every day. I have to admit though that this move was harder than I expected. I was physically and emotionally recked in the first week after we moved. Not having kitchen ware and furniture was a pain in the neck. When we moved here three years ago we didn’t have to ship our stuff from Spain because we rented our friends’ fully furnished home. A generous friend gave us three bags packed with cooking tools until we made up our minds about whether or not to ship our shit.  

As much as I love Ikea, I’m trying to avoid it. I’d rather buy used things from digital nomads like us, and also for the sake of the environment. 

I improvised this recipe in the midst of moving. While being limited with ingredients (Good thing I always have a big jar of instant dry yeast in the fridge. They last forever). First I thought I would roast the cabbage and serve it with flatbread and lemony tahini. But the cabbage didn’t caramelized thoroughly so I thought; why not bake the bread over the cabbage and then flip it like tarte tatin? It came out even more delicious than it looks. Eat it with a green salad or everyday salad Now I want to try different veggies. Click here to see how I make it.

Cabbage Tarte Tatin

This bread with a green salad or any salad on the side is a comforting and satisfying lunch or light dinner.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Family Life, Lunch
Cuisine: Healthy, Vegan
Diet: Vegan
Keyword: Baking, Plant-Based
Servings: 6
Author: Shelly

Ingredients

  • ½ pound bread/focaccia/pizza dough - homemade or store bought.
  • ½ medium green or red cabbage
  • 2-3 garlic cloves - chopped roughly
  • Olive oil
  • Salt
  • Black pepper
  • 1 – 2 cups vegetable broth

Instructions

  • Put the dough in a large bowl and rub it with olive oil. Cover the bowl with a clean, moistened kitchen towel and put it in a warm place to rise.
  • Meanwhile, remove the core of the cabbage and slice it into 1” (2cm) thick. Put a cast iron skillet over medium-high heat. Add a generous drizzle of olive oil and the garlic , and stir. Cover the bottom of the skillet with the cabbage, try to fit it in one layer. If it doesn't fit create another layer. Season and sear the cabbage for 5 minutes. Use tongs to flip it and sear the other side. Pour in the vegetable broth and bring into a boil.
  • Preheat the oven to 380°F. Transfer the skillet to the oven and cook the cabbage until the dough doubles its size, about 60 – 90 minutes.
  • Knock the air out of the dough and shape it into a ball. Roll the dough on a floured surface or stretch it with your hands into a disk the size of the skillet. Remove the skillet from the oven and carefully place the dough over the cabbage. Again, carefully, tuck the edges of the dough into the skillet with a wooden spoon.
  • Bake until the crust is brownish, about 20 mins. Knock on the bread, if it makes a hollow sound, it's ready.
  • Let it cool for 5-10 minutes then gently flip – put a bigger plate over the skillet, hold both plate and skillet tightly together, count to 3 and flip. Eat with a green salad or everyday salad.

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