To prepare these tasty cabbage timbales must first cleanse the cabbage by removing the tough outer leaves and the central coasts of other leaves that may be too harsh. Wash the leaves well and cut into very thin strips.
Peel the onion and chop very finely, in a large skillet melt the butter and then put the onion. When softened, add the cabbage with a bay leaf, add a glass of warm water and a pinch of salt, cover with a lid and cook over moderate heat until the cabbage is soft and the water evaporated.


Once the cabbage is cooked, remove from heat and let it cool. Once cool, remove the bay leaf and mix the cabbage with a few leaves of basil, cream and eggs. Season with salt and add pepper.
Pour the smoothie cabbage in well-buttered molds, filling them three-quarters of their volume. Place them in a baking dish large and filled with water. Bake in a preheated oven at 170-180° C in a water bath for about 60 minutes. Turn out the timbales from the molds of cabbage and serve hot or warm.

I love vegetables but sometimes they are difficult to present when you have guests. These cabbage timbale, savory, are a nice way to accompany a meat with a vegetable.

A cabbage flan provides about 130 kcal. It is a good source of vitamin C and retinol. The energy comes from about 7% from protein, the 81% from fat and 12% from carbohydrates.