Experience the Savory Perfection of a Heavenly Cabbage Timbale!

Table of Contents

Introduction to Cabbage Timbale

Cabbage Timbale is a delightful dish inspired by French cuisine. It combines multiple fillings like rice, salmon, and greens, all enclosed in a crust of cabbage leaves. The layers create a beautiful, colorful interior that is revealed when sliced, making it perfect for festive occasions. This dish is an excellent alternative to traditional rolled cabbage leaves, saving time without compromising on flavor.

Cabbage Timbale is a fascinating dish that originates from French cuisine and is a brilliant alternative to the traditional rolled cabbage leaves. This recipe was inspired by the French film “Les Saveurs de Palais,” which features regional delicacies meticulously prepared. The dish involves layers of fillings, such as rice, salmon, and greens, wrapped in cabbage leaves and baked to perfection, creating an eye-catching and flavorful experience.

The process of making Cabbage Timbale is unique and versatile. After lining the pan with cabbage leaves, layers of fillings are added, and the dish is then wrapped in cheesecloth to hold its shape while simmering in broth. Once fully cooked, the timbale is inverted to reveal a colorful, intricate pattern of fillings that delights the eye as much as the palate. The dish is ideal for special occasions, with its rich flavors and visual appeal making it a true show stopper.

For those seeking a more convenient alternative to labor-intensive recipes like rolled cabbage, Cabbage Timbale offers a modern, time-saving solution. Whether made with vegan or ground meat fillings, this dish delivers excellent results, making it an impressive addition to any festive gathering.

Personal Experience

I remember the first time I made Cabbage Timbale at home. The kitchen was filled with the warm aroma of simmering broth as I carefully layered cabbage leaves, rice, salmon, and greens in a deep dish. I was both excited and a little unsure as I wrapped the timbale in cheesecloth and lowered it into the bubbling broth. When I finally sliced into the finished dish, revealing its beautiful layers, I knew I had created something special. My family gathered around, admiring the colorful interior, and when they tasted it, the response was overwhelming. Since then, making Cabbage Timbale has become a festive tradition, and I love experimenting with different fillings, from vegan options to ground meat, each time achieving delicious results.

Necessary Ingredients

Ingredients:

1 medium savoy cabbage
1 large celeriac (approx 800-900g)
1 tablespoon butter
300 g leeks, washed and diced
2 cloves garlic, finely chopped
1 teaspoon fresh thyme leaves
1 teaspoon mustard
100 ml cream
2 medium eggs
300 g cooked chestnuts, coarsely chopped
200 g chanterelle mushrooms
2 small shallots, finely chopped
200 ml cider, reduced by half
100 ml cream

Additional Ingredients for Flavor:

1 cup mixed aromatic green leaves (mint, parsley, cilantro, dill)
1 carrot, finely chopped
1 onion, finely chopped
1 teaspoon ground cumin
½ teaspoon paprika
½ teaspoon ground coriander
2 tablespoons olive oil
2 cups broth (vegetable, beef, or chicken)
1 teaspoon tomato paste
Juice of one lemon
Salt and pepper, to taste

How to Make Cabbage Timbale?

To prepare Cabbage Timbale, start by blanching cabbage leaves until they’re tender, then cool them slightly. While waiting, peel and slice the celeriac into thin pieces, boiling briefly before roasting them in the oven. In a separate pan, sauté the chopped leeks, garlic, and thyme in melted butter until tender. Add mustard, cream, and cook a little longer before stirring in eggs and chestnuts. Season with salt and pepper.

Next, line metal rings with the blanched cabbage leaves, ensuring there’s enough overlap to cover the top. Layer the base with celeriac, then press in the chestnut mixture, repeating until complete. Bake in the oven for 15-20 minutes. As a finishing touch, serve with sautéed mushrooms and a creamy cider sauce, inverting the timbales to reveal their stunning layers.

Step-by-Step Preparation

Prepare the Cabbage Leaves:

Discard the outer leaves of the cabbage or save them for another dish.
Cut the stalk from the paler cabbage leaves you’ll need to line four metal rings (each with a 7-8 cm diameter).
Blanch the leaves in boiling water for about 5-8 minutes, until they’re tender.
Once tender, refresh the cabbage leaves by plunging them into cold water to stop the cooking process and preserve their color. Set them aside.

Prepare the Celeriac:

Peel the celeriac and slice the flesh into 1/2 cm thick pieces.
Boil the celeriac slices in boiling water for about 2 minutes.
Transfer the boiled slices to a baking sheet, brush them with olive oil, and roast in a hot oven (around 200°C) for 5 minutes until slightly golden.

Cook the Leeks and Garlic:

In a wide pan, melt 1 tablespoon of butter over high heat.
Add the chopped leeks, garlic, and thyme, and cook until the leeks become tender (about 5 minutes).
If there’s too much liquid in the pan, pour it off to avoid excess moisture.
Stir in 1 teaspoon of mustard and 100 ml of cream, cooking for an additional 5 minutes.
Once cooled slightly, add the eggs and 300g coarsely chopped chestnuts. Season with salt and pepper to taste.

Assemble the Timbale:

Line the four metal rings with the blanched cabbage leaves, ensuring a single layer covers the interior and leaving enough cabbage overlapping to fold over the top later.
Place a layer of the roasted celeriac slices at the bottom of the rings.
Add a layer of the chestnut-leek mixture over the celeriac.
Repeat with another layer of celeriac and more of the chestnut mixture, finishing with a final layer of celeriac.
Fold the overlapping cabbage leaves over the top of the filling and press gently to seal the timbale.

Bake the Timbale:

Brush the tops of the timbales with olive oil.
Place them in a moderate oven (180°C) and bake for 15-20 minutes until they become firm, occasionally moistening with a splash of stock or water to keep them from drying out.

Prepare the Mushroom Sauce:

In a wide pan, heat a little butter and add the finely chopped shallots, garlic, and chanterelle mushrooms. Cook for about 5 minutes until the mushrooms are nearly tender.
Pour in 200 ml of cider and let it simmer for about 5 minutes until reduced by half.
Stir in 100 ml of cream and continue simmering for a few minutes until the sauce thickens slightly. Season with salt and pepper.

Serve the Timbale:

Remove the timbales from the oven and let them cool slightly.
Gently turn them upside down onto serving plates.
Spoon the mushroom-cider sauce over each timbale.
Garnish with fresh aromatic leaves (such as parsley or thyme) and lemon slices if desired.
Serve hot and enjoy the beautiful presentation and flavors of the Cabbage Timbale!

Frequently Asked Questions

What does timbale mean in cooking?

In cooking, a timbale refers to a dish made by layering ingredients (such as vegetables, meat, rice, or fish) in a deep, mold-like container. It is then baked or steamed to hold its shape when unmolded. The outer layer, often made of pastry or vegetable leaves (like cabbage), encloses the filling.

What is a traditional timbale food?

A traditional timbale food typically consists of a savory mixture of ingredients, often including rice, meat, or vegetables, enclosed in a pastry or vegetable shell. A well-known version is a Cabbage Timbale, where the filling is wrapped in cabbage leaves, or pasta timbale, made with layers of pasta and filling.

What is the definition of timbale?

A timbale is a French term for a deep, round dish used to prepare layered or molded foods. It can also refer to the dish itself, which typically has a filling encased in a pastry or vegetable shell and is baked to maintain its shape when served.

What are the three types of cabbage?

The three common types of cabbage are:

Green Cabbage: The most common variety, with tightly packed pale green leaves.

Red Cabbage: Known for its reddish-purple leaves, often used in salads and slaws.

Savoy Cabbage: A looser-leaved, crinkly cabbage with a milder flavor and tender texture.

What country is timbales from?

Timbales originated in France. It is a classic French dish, with variations found in Italian and other European cuisines.

Nigiri Sushi Secrets: A Taste of True Perfection
“Just like the intricate layers of Cabbage Timbale, mastering the delicate art of Nigiri Sushi requires attention to detail. Discover the secrets to perfect sushi here.”
Delicious Alaska Roll Sushi Recipe: Healthy & Easy to Make!
“If you love crafting wholesome meals like Cabbage Timbale, you’ll enjoy trying out this healthy and easy-to-make Alaska Roll Sushi recipe. Find the full recipe here.”
Unleash the Irresistible Flavors of Caribbean Festivals!
“Craving more bold flavors like in our Cabbage Timbale? Explore the rich and festive tastes of Caribbean cuisine with this mouth-watering Caribbean Festivals dish here.”
Savor the Rich Flavors of Diri Djon Djon: Haitian Black Rice!
“For a savory experience like the layered Cabbage Timbale, discover the vibrant flavors of Diri Djon Djon, Haiti’s iconic black rice, by clicking here.”
Discover the Richness of Authentic Ghanaian Light Soup!
“Pair the comforting richness of Cabbage Timbale with the heartwarming flavors of Ghanaian Light Soup. Learn more about this African classic here.”
Best Fluffy Donuts You Can Master in No Time!
“After a hearty meal of Cabbage Timbale, treat yourself to the light and fluffy goodness of homemade Donuts. Master the recipe in no time by checking it out here.”
Thieboudienne: Dive Into Senegal’s Iconic Taste Adventure
“Much like Cabbage Timbale, the iconic Thieboudienne from Senegal offers an adventure in layered flavors. Dive into this tasty Senegalese dish here.”
Savory Ful Medames: A Flavorful Middle Eastern Classic
“If you enjoy unique and hearty dishes like Cabbage Timbale, you’ll love the bold flavors of Ful Medames, a Middle Eastern staple. Get the recipe here.”
Crunchy Philly Roll: Your New Favorite Sushi Sensation!
“Looking for a sushi twist after enjoying Cabbage Timbale? Try the crunch and creaminess of a Philly Roll, and discover your new favorite sushi sensation here.”
Savory Chinese Beef with Garlic Sauce: A Flavor-Packed Delight
“For another burst of savory goodness like Cabbage Timbale, dig into the bold and flavorful Chinese Beef with Garlic Sauce. Find the full recipe here.”